18 Authentic Guatemalan Recipes Delicious

Ready to spice up your kitchen with vibrant flavors? Dive into the heart of Guatemalan cuisine with our roundup of 18 Authentic Guatemalan Recipes that promise to transport your taste buds straight to Central America. From hearty stews to sweet treats, these dishes are perfect for home cooks looking to explore new culinary horizons. Let’s embark on this delicious journey together—your next favorite recipe awaits!

Pepian de Pollo

Ready to dive into the rich flavors of Guatemalan cuisine? Today, we’re exploring how to make Pepian de Pollo, a traditional stew that combines tender chicken with a deeply flavorful sauce made from roasted vegetables and spices. This dish is a perfect introduction to the complexity and warmth of Central American cooking.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for richer flavor)
• 1 cup toasted sesame seeds (for a nutty depth)
• 1/2 cup raw pumpkin seeds (for a subtle crunch)
• 2 large, ripe tomatoes (for a bright acidity)
• 1 medium white onion (for sweetness)
• 2 cloves garlic (for pungent aroma)
• 2 dried guajillo chilies (for mild heat)
• 1 tsp ground cumin (for earthy warmth)
• 4 cups chicken stock (homemade preferred for depth)
• 2 tbsp vegetable oil (for sautéing)
• Salt to taste (fine sea salt recommended)

Instructions

1. Heat a large, heavy-bottomed pot over medium heat. Add the vegetable oil and swirl to coat the bottom.
2. Season the chicken thighs generously with salt. Place them skin-side down in the pot and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the onion, garlic, tomatoes, and guajillo chilies. Cook until the vegetables are softened and slightly charred, about 8 minutes.
4. Transfer the vegetables to a blender. Add the sesame seeds, pumpkin seeds, and cumin. Blend until smooth, adding a cup of chicken stock to help loosen the mixture.
5. Return the puree to the pot over medium heat. Cook, stirring constantly, for 5 minutes to deepen the flavors.
6. Add the remaining chicken stock and bring to a simmer. Return the chicken thighs to the pot, cover, and simmer on low heat for 25 minutes, or until the chicken is cooked through.
7. Adjust the seasoning with salt if necessary. Serve hot, garnished with additional sesame seeds if desired.

Authentic Pepian de Pollo boasts a velvety texture with layers of flavor from the roasted seeds and spices. For a complete meal, serve it over steamed rice or with warm corn tortillas to soak up the sauce.

Kak’ik

Here’s how to bring the vibrant flavors of Kak’ik, a traditional Guatemalan turkey soup, into your kitchen with ease. This dish is a celebration of spices and textures, perfect for those looking to explore Central American cuisine.

Ingredients

• 2 lbs bone-in turkey thighs, skin removed for a leaner soup
• 1 large white onion, finely diced for a subtle sweetness
• 3 cloves garlic, minced to release their aromatic oils
• 1 large tomato, ripe and diced for a fresh acidity
• 1 bell pepper, finely chopped for a slight crunch and color
• 2 tbsp achiote paste, for its earthy flavor and vibrant color
• 1 tsp ground cumin, for warmth and depth
• 1 tsp dried oregano, for a hint of bitterness
• 4 cups chicken stock, preferably homemade for richness
• 1 cup cilantro, freshly chopped for a burst of freshness
• 1 lime, juiced for a bright finish
• Salt, to taste

Instructions

1. In a large pot, combine the turkey thighs, onion, garlic, tomato, bell pepper, achiote paste, cumin, and oregano. Pour in the chicken stock until the ingredients are fully submerged.
2. Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and cook for 1 hour, or until the turkey is tender and easily pulls away from the bone.
3. Remove the turkey thighs from the pot. Let them cool slightly before shredding the meat, discarding the bones.
4. Return the shredded turkey to the pot. Simmer uncovered for another 20 minutes to allow the flavors to meld.
5. Stir in the chopped cilantro and lime juice just before serving. Adjust the seasoning with salt as needed.

Garnish with additional cilantro and serve with warm tortillas for a comforting meal. The soup’s broth is richly flavored, with the turkey providing a tender contrast to the vegetables. For an extra kick, offer sliced jalapeños on the side.

Jocon

Unveiling the secrets to mastering ‘Jocon’, a traditional Guatemalan dish that’s as vibrant in flavor as it is in color, we’ll guide you through each step to ensure your culinary success. This hearty stew, brimming with rich spices and tender meat, is a celebration of Central American cuisine that’s sure to impress.

Ingredients

• 2 lbs of bone-in chicken thighs, skin removed for a leaner option
• 1 cup of ripe tomatoes, finely diced for a fresh, acidic punch
• 1/2 cup of toasted sesame seeds, adding a nutty depth
• 3 cloves of garlic, minced to release their aromatic essence
• 1 tsp of ground achiote, for its earthy flavor and vibrant color
• 2 cups of chicken broth, preferably homemade for richness
• 1/4 cup of fresh cilantro, chopped for a bright, herbal finish
• 1 tbsp of vegetable oil, for sautéing

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, approximately 30 seconds, being careful not to burn.
3. Introduce the chicken thighs to the pot, browning each side for 3 minutes to develop flavor.
4. Stir in the diced tomatoes and ground achiote, cooking for another 2 minutes until the tomatoes begin to soften.
5. Pour in the chicken broth, bringing the mixture to a boil before reducing to a simmer for 25 minutes, or until the chicken is tender.
6. While the stew simmers, toast the sesame seeds in a dry pan over low heat for 5 minutes, stirring constantly to prevent burning.
7. Once the chicken is cooked, remove it from the pot, shred the meat, and return it to the stew.
8. Fold in the toasted sesame seeds and chopped cilantro, simmering for an additional 5 minutes to meld the flavors.

Mouthwatering and aromatic, this Jocon stew boasts a velvety texture with layers of flavor from the achiote and sesame seeds. Serve it over steamed rice or with warm tortillas to soak up every last drop of its savory sauce.

Subanik

Now, let’s dive into the world of Subanik, a dish that’s as intriguing as its name. This recipe will guide you through creating a flavorful masterpiece that’s perfect for any occasion, using simple yet vibrant ingredients.

Ingredients

• 1 cup of finely ground cornmeal
• 2 tablespoons of rich extra virgin olive oil
• 1 cup of fresh, diced tomatoes
• 1/2 cup of crisp, chopped onions
• 1 teaspoon of aromatic ground cumin
• 1/2 teaspoon of fiery red chili powder
• 2 cups of warm, homemade vegetable broth
• 1/4 cup of creamy, full-fat yogurt
• Salt to taste

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the crisp, chopped onions to the skillet, sautéing until they turn translucent, approximately 3 minutes.
3. Stir in the aromatic ground cumin and fiery red chili powder, cooking for 1 minute to release their flavors.
4. Mix in the fresh, diced tomatoes, cooking until they soften, about 5 minutes.
5. Gradually add the finely ground cornmeal to the skillet, stirring continuously to prevent lumps.
6. Slowly pour in the warm, homemade vegetable broth, stirring constantly until the mixture thickens, about 10 minutes.
7. Reduce the heat to low, cover the skillet, and let the Subanik simmer for 15 minutes, stirring occasionally.
8. Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.
9. Gently fold in the creamy, full-fat yogurt until fully incorporated.
10. Season with salt to taste, stirring well to combine.

Lusciously creamy with a hint of spice, Subanik offers a comforting texture and a burst of flavors. Serve it warm, garnished with a dollop of yogurt and a sprinkle of fresh herbs for an extra touch of elegance.

Tamales Colorados

Welcome to the world of authentic Guatemalan cuisine with Tamales Colorados, a vibrant and flavorful dish that’s as fun to make as it is to eat. This recipe will guide you through creating these steamed bundles of joy, packed with a rich, spicy sauce and tender masa.

Ingredients

• 2 cups of finely ground corn masa
• 1 cup of rich, homemade chicken broth
• 1/2 cup of vibrant achiote paste
• 1 lb of succulent, boneless chicken thighs
• 1/4 cup of smooth, roasted peanut butter
• 2 tbsp of fragrant, ground cumin
• 1 tbsp of smoky, sweet paprika
• 1/2 cup of fresh, chopped cilantro
• Banana leaves, softened by briefly passing over an open flame

Instructions

1. In a large mixing bowl, combine the finely ground corn masa and homemade chicken broth, stirring until a smooth, pliable dough forms. Tip: The dough should not stick to your hands; adjust with more masa or broth as needed.
2. Blend the achiote paste, roasted peanut butter, ground cumin, and sweet paprika in a food processor until smooth. This will be your rich, spicy sauce.
3. Cook the boneless chicken thighs in a skillet over medium heat until fully cooked, about 10 minutes, then shred into bite-sized pieces. Tip: Reserve the cooking juices to enhance the sauce’s flavor.
4. Spread a thin layer of masa dough onto a softened banana leaf, then top with a spoonful of the spicy sauce and shredded chicken. Fold the leaf to encase the filling securely. Tip: Ensure the tamales are tightly wrapped to prevent the filling from leaking during steaming.
5. Steam the wrapped tamales in a large pot over boiling water for 1 hour. The tamales are done when the masa is firm and easily pulls away from the leaf.

Bursting with flavors, Tamales Colorados offer a delightful contrast between the soft, moist masa and the spicy, hearty filling. Serve them unwrapped on a plate with a side of tangy curtido for an extra kick, or enjoy them straight from the leaf for an authentic experience.

Tamales Negros

Unveiling the rich flavors of traditional Mexican cuisine, Tamales Negros are a delightful dish that combines the earthiness of black beans with the warmth of masa. Perfect for beginners, this guide will walk you through each step to create these savory bundles of joy.

Ingredients

• 2 cups of finely ground masa harina
• 1 cup of rich, homemade black bean paste
• 1/2 cup of melted, golden lard
• 1 tsp of aromatic ground cumin
• 1 tsp of smoky chipotle powder
• 1/2 tsp of coarse sea salt
• 2 cups of simmering, homemade chicken broth
• 12 large, softened corn husks

Instructions

1. In a large mixing bowl, combine the masa harina, melted lard, cumin, chipotle powder, and sea salt until the mixture resembles coarse sand.
2. Gradually add the warm chicken broth to the masa mixture, stirring continuously until a soft, pliable dough forms. Tip: The dough should stick slightly to your fingers but not be overly wet.
3. Spread a thin layer of the black bean paste evenly over each corn husk, leaving a 1-inch border around the edges.
4. Place a golf ball-sized portion of the masa dough on top of the bean paste, then fold the husk to encase the filling, tying the ends with strips of husk if necessary. Tip: Ensure the tamales are snug but not too tight to allow for expansion during cooking.
5. Arrange the tamales vertically in a steamer basket over boiling water, cover, and steam for 60 minutes over medium heat. Tip: Check the water level periodically to prevent burning.
6. Remove the tamales from the steamer and let them rest for 5 minutes before serving.

Authentic Tamales Negros boast a moist, tender texture with a deep, smoky flavor that’s beautifully balanced by the sweetness of the masa. Serve them with a dollop of crema and a sprinkle of fresh cilantro for an extra layer of flavor.

Chiles Rellenos

Mastering the art of Chiles Rellenos begins with understanding its components and the careful preparation required to achieve its signature stuffed and fried perfection.

Ingredients

• 4 large, fresh poblano peppers
• 1 cup of shredded, creamy Monterey Jack cheese
• 1/2 cup of crumbled, tangy queso fresco
• 3 farm-fresh eggs, separated
• 1/4 cup of all-purpose flour, plus extra for dusting
• 1/2 teaspoon of fine sea salt
• 1 cup of rich, golden vegetable oil for frying
• 1 cup of smooth, homemade tomato sauce

Instructions

1. Preheat your oven to 350°F (175°C) to keep the cooked peppers warm.
2. Carefully roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered, about 5 minutes per side.
3. Immediately transfer the charred peppers to a plastic bag, seal, and let steam for 10 minutes to loosen the skins.
4. Gently peel the skins off the peppers, leaving the stems intact. Make a small slit down one side to remove the seeds.
5. Stuff each pepper with a mix of Monterey Jack and queso fresco, then lightly dust the outside with flour to help the egg coating adhere.
6. In a large bowl, beat the egg whites with salt until stiff peaks form. Gently fold in the yolks to create a light, airy batter.
7. Heat the vegetable oil in a deep skillet over medium heat until it reaches 375°F (190°C).
8. Dip each stuffed pepper into the egg batter, ensuring it’s fully coated, then fry until golden brown, about 3-4 minutes per side.
9. Drain the fried peppers on paper towels to remove excess oil, then keep warm in the oven until ready to serve.
10. Serve the Chiles Rellenos hot, topped with warm tomato sauce.

Zesty and satisfying, these Chiles Rellenos boast a crispy exterior that gives way to a molten, cheesy center. For an extra layer of flavor, consider serving them alongside a dollop of cool sour cream or a sprinkle of fresh cilantro.

Platanos en Mole

Venturing into the world of Latin American cuisine offers a delightful surprise with ‘Platanos en Mole’, a dish where sweet plantains meet the complex flavors of mole sauce. This recipe is perfect for those looking to explore bold flavors with a touch of sweetness.

Ingredients

• 2 ripe plantains, peeled and sliced into 1-inch thick rounds
• 1 cup rich, dark mole sauce
• 1 tbsp smooth, creamy peanut butter
• 1/2 cup homemade chicken stock, simmered to perfection
• 1 tbsp fragrant, toasted sesame seeds
• 2 tbsp velvety, melted dark chocolate
• 1/4 tsp finely ground, aromatic cinnamon

Instructions

1. Preheat a non-stick skillet over medium heat and lightly fry the plantain rounds until golden brown, about 2 minutes per side. Tip: Ensure the plantains are ripe but firm for the perfect texture.
2. In a separate saucepan, warm the mole sauce over low heat, stirring occasionally to prevent sticking.
3. Whisk in the peanut butter and chicken stock into the mole sauce until fully incorporated, creating a smooth, velvety texture. Tip: Adjust the heat to maintain a gentle simmer, avoiding boiling to preserve the sauce’s flavors.
4. Gently fold the fried plantains into the mole sauce, ensuring each piece is evenly coated. Cook for an additional 5 minutes to allow the flavors to meld.
5. Sprinkle the toasted sesame seeds and cinnamon over the dish, then drizzle with melted dark chocolate just before serving. Tip: Toasting the sesame seeds enhances their nutty flavor, adding depth to the dish.

Platanos en Mole presents a harmonious blend of sweet and savory, with the plantains offering a soft, caramelized contrast to the rich, spicy mole. Serve this dish as a standout side or elevate it to a main course with a scoop of creamy rice for a truly memorable meal.

Rellenitos de Platano

Have you ever craved a sweet yet savory treat that perfectly blends the richness of black beans with the natural sweetness of ripe plantains? Rellenitos de Platano is a Guatemalan delight that offers just that, and today, we’re breaking it down into simple, manageable steps to bring this exotic flavor to your kitchen.

Ingredients

• 2 large, ripe plantains (deep yellow with black spots)
• 1 cup of cooked black beans (creamy and well-seasoned)
• 1/4 cup of granulated sugar
• 1/2 teaspoon of ground cinnamon (aromatic and freshly ground)
• 1/4 cup of all-purpose flour (for dusting)
• 1 cup of vegetable oil (for frying, choose a neutral-tasting oil)

Instructions

1. Peel the plantains and cut them into 2-inch chunks. Boil in salted water for 15 minutes, or until fork-tender.
2. Drain the plantains and mash them in a large bowl until smooth. Let the mash cool for 5 minutes to handle easily.
3. Mix the black beans with sugar and cinnamon in a separate bowl, mashing lightly to combine but leaving some beans whole for texture.
4. Take a golf ball-sized portion of the plantain mash, flatten it in your palm, and place a teaspoon of the bean mixture in the center. Enclose the filling by shaping the mash around it, forming a smooth ball. Repeat with the remaining mash and filling.
5. Lightly dust each ball with flour to prevent sticking and help achieve a golden crust when fried.
6. Heat the vegetable oil in a deep skillet over medium heat to 350°F. Fry the rellenitos in batches, turning occasionally, for 3-4 minutes or until golden brown all over.
7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

With their crispy exterior giving way to a soft, sweet plantain and a savory bean center, Rellenitos de Platano are a textural dream. Serve them warm with a drizzle of honey or a sprinkle of powdered sugar for an extra touch of sweetness.

Atol de Elote

Atol de Elote is a traditional Central American corn-based beverage that’s both comforting and slightly sweet, perfect for any time of the day. A must-try for those who appreciate the simplicity and richness of corn in its most delightful form.

Ingredients

• 4 cups fresh corn kernels, cut from about 5 ears of sweet corn
• 4 cups whole milk, creamy and rich
• 1/2 cup granulated sugar, for a subtle sweetness
• 1 cinnamon stick, for aromatic warmth
• 1/2 teaspoon vanilla extract, pure and fragrant
• Pinch of salt, to enhance flavors

Instructions

1. In a blender, combine the fresh corn kernels and 2 cups of whole milk. Blend on high speed until the mixture is completely smooth, about 2 minutes.
2. Strain the blended mixture through a fine-mesh sieve into a large pot, pressing down to extract as much liquid as possible. Discard the solids.
3. Add the remaining 2 cups of whole milk, sugar, cinnamon stick, vanilla extract, and a pinch of salt to the pot. Stir well to combine.
4. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking, about 10 minutes.
5. Once simmering, reduce the heat to low and continue to cook for another 10 minutes, stirring occasionally, until the atol thickens slightly.
6. Remove the cinnamon stick and discard. Taste the atol and adjust sweetness with more sugar if desired.
7. Serve the atol de elote hot, in small cups or mugs, garnished with a sprinkle of ground cinnamon if desired.

Zesty and comforting, this atol de elote boasts a creamy texture and a sweet, corn-forward flavor that’s subtly enhanced by the warmth of cinnamon and vanilla. For an extra touch, serve it with a side of pan dulce or enjoy it as a soothing bedtime drink.

Arroz con Leche

Sometimes, the simplest dishes bring the most comfort, and Arroz con Leche is no exception. This creamy, cinnamon-infused rice pudding is a beloved dessert across many cultures, and today, we’ll walk through how to make it from scratch.

Ingredients

• 1 cup of short-grain white rice, rinsed until the water runs clear
• 4 cups of whole milk, creamy and rich
• 1 cinnamon stick, fragrant and whole
• 1/2 cup of granulated sugar, for just the right sweetness
• 1 teaspoon of pure vanilla extract, for a warm aroma
• 1/4 teaspoon of salt, to balance the flavors
• 1/2 cup of heavy cream, for extra decadence
• Ground cinnamon, for a final dusting

Instructions

1. In a medium saucepan, combine the rinsed rice, whole milk, and cinnamon stick. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
2. Once boiling, reduce the heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes to ensure the rice cooks evenly and absorbs the milk.
3. After 25 minutes, remove the cinnamon stick and stir in the sugar, vanilla extract, and salt. Continue to cook for another 10 minutes, allowing the sugar to dissolve completely.
4. Pour in the heavy cream and stir well. Cook for an additional 5 minutes, until the mixture thickens to a creamy consistency.
5. Remove from heat and let it sit for 5 minutes to thicken further. Serve warm or chilled, with a generous dusting of ground cinnamon on top.

Perfectly creamy with a hint of cinnamon warmth, this Arroz con Leche is a comforting treat any time of day. Try serving it with a dollop of whipped cream or a sprinkle of raisins for added texture and sweetness.

Ponche de Frutas

Many of us crave a warm, comforting drink that’s both refreshing and packed with flavor, especially during the cooler months. Ponche de Frutas, a traditional fruit punch, is just that—a vibrant blend of fruits and spices simmered to perfection, offering a delightful escape in every sip.

Ingredients

• 4 cups of fresh, crisp apple cider
• 1 cup of plump, juicy oranges, sliced
• 1/2 cup of sweet, fragrant hibiscus flowers
• 1/4 cup of raw, unrefined cane sugar
• 2 cinnamon sticks, aromatic and whole
• 4 whole cloves, pungent and spicy
• 1/2 cup of ripe, tender guava, diced

Instructions

1. In a large pot, combine the apple cider, oranges, hibiscus flowers, cane sugar, cinnamon sticks, and cloves. Stir gently to mix the ingredients.
2. Place the pot over medium heat and bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, allowing the flavors to meld together beautifully.
3. Add the diced guava to the pot and continue to simmer for an additional 10 minutes, until the guava is soft but still holds its shape.
4. Remove the pot from the heat and let the Ponche de Frutas sit for 5 minutes. This resting period enhances the depth of flavors.
5. Strain the punch through a fine-mesh sieve into a serving pitcher, pressing lightly on the solids to extract all the flavorful juices.
6. Serve the Ponche de Frutas warm in mugs, garnished with a fresh orange slice or a cinnamon stick for an extra touch of elegance.

Zesty and aromatic, this Ponche de Frutas is a symphony of flavors, with the sweetness of the fruits perfectly balanced by the warmth of the spices. Enjoy it as a cozy evening treat or serve it at your next gathering for a festive touch.

Tostadas Guatemaltecas

Ever wondered how to bring the vibrant flavors of Guatemala to your kitchen? Let’s dive into making Tostadas Guatemaltecas, a dish that’s as fun to prepare as it is to eat, with layers of texture and taste that’ll transport you straight to the heart of Central America.

Ingredients

• 4 corn tortillas, preferably thick and sturdy
• 1 cup refried black beans, creamy and well-seasoned
• 1 cup shredded chicken, tender and lightly spiced
• 1/2 cup queso fresco, crumbled into small pieces
• 1/4 cup red cabbage, thinly sliced for crunch
• 1/4 cup radishes, thinly sliced for a peppery bite
• 2 tbsp fresh cilantro, roughly chopped for freshness
• 1 avocado, sliced into creamy wedges
• 1 lime, cut into wedges for a zesty finish
• 2 tbsp vegetable oil, for a crispy tortilla base

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
2. Fry each corn tortilla in the hot oil for about 2 minutes per side, until golden and crispy. Drain on paper towels.
3. Spread a generous layer of refried black beans over each crispy tortilla, ensuring even coverage.
4. Top the beans with shredded chicken, distributing it evenly across the tostadas.
5. Sprinkle crumbled queso fresco over the chicken, allowing it to slightly melt from the warmth of the beans and chicken.
6. Garnish with slices of red cabbage, radishes, and avocado for a colorful and textural contrast.
7. Finish with a sprinkle of fresh cilantro and a squeeze of lime juice for brightness.

These Tostadas Guatemaltecas offer a delightful crunch from the tortilla, a creamy richness from the beans and avocado, and a fresh, zesty kick from the toppings. Serve them as a vibrant main dish or cut them into smaller pieces for a festive appetizer.

Enchiladas Guatemaltecas

Now, let’s embark on a culinary journey to Guatemala with a dish that’s as vibrant as its culture – Enchiladas Guatemaltecas. This recipe will guide you through creating this flavorful masterpiece, step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups of finely shredded, tender chicken breast
• 1 cup of rich, homemade tomato sauce
• 1/2 cup of fresh, crisp lettuce, thinly sliced
• 1/4 cup of creamy, crumbled queso fresco
• 2 tbsp of smooth, full-bodied sour cream
• 1 tbsp of vibrant, ground achiote
• 1/2 cup of golden, thinly sliced carrots
• 1/2 cup of crisp, green beans
• 4 large, soft corn tortillas
• 2 tbsp of fragrant, extra virgin olive oil
• 1 tsp of finely ground, aromatic black pepper
• 1 tsp of sea salt

Instructions

1. Heat the extra virgin olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add the shredded chicken breast to the pan, seasoning with sea salt and black pepper, and sauté until lightly golden, approximately 5 minutes. Tip: Ensure the chicken is evenly shredded for uniform cooking.
3. Stir in the ground achiote and tomato sauce, simmering the mixture on low heat for 10 minutes to meld the flavors. Tip: Achiote not only adds color but a subtle earthy flavor, so don’t skip it.
4. While the chicken simmers, blanch the sliced carrots and green beans in boiling water for 3 minutes, then drain and set aside. Tip: Blanching preserves the vegetables’ vibrant color and crisp texture.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
6. Assemble the enchiladas by dividing the chicken mixture evenly among the tortillas, topping with lettuce, carrots, green beans, queso fresco, and a dollop of sour cream.
7. Fold the tortillas gently and serve immediately. Tip: For an extra touch, garnish with additional queso fresco and a drizzle of sour cream.

Enjoy the harmonious blend of textures and flavors in these Enchiladas Guatemaltecas, where the tender chicken, crisp vegetables, and creamy toppings come together in every bite. Serve them with a side of Guatemalan black beans for a complete meal that transports you straight to the heart of Guatemala.

Caldo de Res

Gathering around a steaming bowl of Caldo de Res is like wrapping yourself in a warm, comforting embrace. This hearty beef soup, brimming with vegetables, is a staple in many households, offering both nourishment and a taste of home.

Ingredients

• 2 lbs beef shank, bone-in for rich flavor
• 1 large white onion, roughly chopped for sweetness
• 3 cloves garlic, minced for aromatic depth
• 2 large carrots, peeled and sliced into thick rounds
• 2 medium potatoes, cubed for hearty texture
• 1 ear of corn, husked and cut into thirds
• 1/2 small cabbage, chopped into large pieces
• 1 tbsp kosher salt, for seasoning
• 1 tsp freshly ground black pepper, for a slight kick
• 8 cups water, for the broth base
• 2 tbsp fresh cilantro, chopped for garnish

Instructions

1. In a large pot, combine the beef shank, onion, garlic, and water. Bring to a boil over high heat, then reduce to a simmer for 1.5 hours, skimming off any foam that rises to the top.
2. Add the carrots, potatoes, and corn to the pot. Continue simmering for 20 minutes, or until the vegetables begin to soften.
3. Stir in the cabbage, salt, and pepper. Simmer for an additional 10 minutes, ensuring the cabbage retains a slight crunch.
4. Remove the beef shank from the pot. Let it cool slightly, then shred the meat off the bone, discarding any excess fat.
5. Return the shredded beef to the pot. Taste and adjust seasoning if necessary, then simmer for another 5 minutes to meld the flavors.
6. Garnish with fresh cilantro before serving. Tip: For an extra layer of flavor, serve with a side of lime wedges and warm corn tortillas.

Vibrant and wholesome, this Caldo de Res boasts tender beef, soft yet firm vegetables, and a broth that’s deeply flavorful. Serve it with a sprinkle of cilantro and a squeeze of lime for a refreshing contrast to the rich soup.

Caldo de Gallina

Begin your culinary journey with Caldo de Gallina, a hearty and comforting Peruvian chicken soup that’s perfect for any day of the week. This dish combines tender chicken, wholesome vegetables, and aromatic spices to create a nourishing meal that warms the soul.

Ingredients

• 1 whole free-range chicken, cut into 8 pieces
• 2 quarts cold filtered water
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 1 large potato, peeled and cubed
• 1 cup fresh cilantro, chopped
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Season the chicken pieces with sea salt and freshly ground black pepper, then add them to the pot. Brown the chicken on all sides, about 3 minutes per side.
4. Pour in the cold filtered water, ensuring the chicken is fully submerged. Bring to a boil, then reduce heat to a simmer.
5. Skim off any foam that rises to the surface with a spoon for a clearer broth.
6. Add the carrots, celery, potato, ground cumin, and smoked paprika to the pot. Simmer uncovered for 45 minutes, or until the chicken is tender and the vegetables are soft.
7. Stir in the fresh cilantro just before serving to preserve its vibrant color and flavor.

Kindly savor the rich, aromatic broth and the tender chicken that falls off the bone in this Caldo de Gallina. Serve it with a side of crusty bread or over steamed rice for a complete meal that delights the senses.

Frijoles Volteados

Often overlooked in the realm of traditional dishes, Frijoles Volteados is a Guatemalan staple that combines simplicity with deep, comforting flavors. This methodical guide will walk you through creating this velvety bean dish, perfect for beginners eager to explore authentic Central American cuisine.

Ingredients

• 2 cups of dried black beans, soaked overnight
• 1/4 cup of rich extra virgin olive oil
• 1 medium white onion, finely diced
• 2 cloves of garlic, minced
• 1 tsp of ground cumin
• 1/2 tsp of finely ground black pepper
• 4 cups of water
• 1 tsp of salt

Instructions

1. Drain the soaked black beans and rinse them under cold water until the water runs clear.
2. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add the finely diced white onion and minced garlic to the pot, sautéing until translucent and fragrant, approximately 5 minutes.
4. Stir in the ground cumin and finely ground black pepper, cooking for another minute to release their aromas.
5. Add the rinsed black beans and water to the pot, bringing the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1.5 hours, or until the beans are tender.
7. Once the beans are tender, remove the pot from the heat and let it cool slightly.
8. Transfer the bean mixture to a blender, adding the salt, and blend until smooth.
9. Return the blended bean mixture to the pot and cook over low heat for an additional 10 minutes, stirring occasionally to prevent sticking.

Frijoles Volteados boasts a creamy texture and a rich, earthy flavor that pairs wonderfully with warm tortillas or as a hearty side dish. For a creative twist, top with crumbled queso fresco and a drizzle of crema for added depth and freshness.

Empanadas de Platano

You’ll find that making Empanadas de Platano is a delightful way to bring a taste of the tropics into your kitchen. This recipe walks you through creating these sweet, savory pockets step by step, ensuring even beginners can achieve delicious results.

Ingredients

• 2 ripe plantains, peeled and mashed to a smooth consistency
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup brown sugar, packed for a deep molasses flavor
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp ground cinnamon, for warm spice notes
• 1/4 tsp salt, to balance the sweetness
• 1 cup vegetable oil, for frying to golden perfection

Instructions

1. In a large mixing bowl, combine the mashed plantains, sifted flour, brown sugar, melted butter, ground cinnamon, and salt. Mix until a dough forms.
2. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into a disc about 1/4 inch thick.
3. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F, ensuring even cooking.
4. Carefully place the dough discs into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes on each side or until golden brown and crispy.
5. Use a slotted spoon to remove the empanadas from the oil, transferring them to a paper towel-lined plate to drain excess oil.
6. Tip: For an even crispier texture, let the dough rest for 10 minutes before frying. Tip: Monitor the oil temperature closely to prevent burning. Tip: Serve warm for the best flavor and texture experience.

Best enjoyed fresh, these Empanadas de Platano offer a crispy exterior with a soft, sweet interior. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Conclusion

We hope this roundup of 18 Authentic Guatemalan Recipes has inspired you to bring a taste of Guatemala into your kitchen. Each dish is a celebration of flavor and tradition, perfect for home cooks looking to explore new cuisines. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the deliciousness!