Guatemalan Recipe Book

Guatemalan
Recipe Book
By: Maegan Reitz
Guatemalan
Icebox Cookies
Step 1:Mix egg, vanilla, and sugar on
mediumspeed until mixture is white and
creamy.
Step 2:Using cold butter,cut into small
pieces and add to mixture stirring well
Step 3:Mix together the dry
ingredients in a delegate bowl and
slowly add to egg/sugar/butter
mixture being careful to not over
mix.
Prep time:20 minutes
Cook time: 10 minutes
Step 4:Make half of mixture into 8
inch log on wax paper and roll paper
around it. Repeat with other half of
mixture. Place in freezer for ideally
8 hrs, 4 at least.
Step 5:remove from freezer and preheat
oven to 350 degrees Fahrenheit.
Step 6:slice into 1/4 inch thick
rounds.
Step 7:Place on greased cookie
sheet 1 inch apart.
Step 8:bake at 350 degrees Fahrenheit for
8-12 mins or until cracks appear on tops.
Should have between 2-3 dozen cookies
Ingredients:
1 1/2 cups of flour
3/4 cup cocoa powder
3/4 tsp cinnamon
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp fresh ground
pepper
1 cup sugar
1 1/2 tsp vanilla
1 egg
1 1/2 tbsp vanilla
Wax paper
Guatemalan
Challah
Step 1: In a large bowl, whisk the yeast and
3/4 cup of the flour, then whisk warm water
until smooth. Let sit uncovered for 20
minutes, or until it begins to puff.
Step 2: Whisk 2 eggs, oil, salt, sugar and
cardamom into the puffed yeast slurry until
the eggs are well incorporated and the salt
and sugar are dissolved
Step 3: Stir in the remaining flour all at
once. When mixture is a shaggy ball, scrape it
onto your work surface and knead it until
smooth and soft, no more than 10 minutes. Knead
in the raisins until they are equally
distributed.
Step 4: Place the dough in the bowl and cover,
set aside to rise until doubled in bulk, up to
2 hours depending on the temperature of your
kitchen.
Step 5: Line baking sheets with parchment
paper. Divide the dough into two 1-pound
portions for loaves, or 16 rolls.
Step 6: Braid or shape as desired,
position on the prepared sheets and cover
again to rise until tripled in size, up
to 1 1/2 hours.
Step 7: Thirty minutes before baking, put
oven racks in upper and lower third
positions and preheat to 350°F.
Step 8: Beat remaining egg with a pinch
of salt for glazing the bread.
Step 9: When the loaves have tripled in size
and stay indented when gently pressed with a
fingertip, brush with the egg glaze. If
desired, sprinkle with sesame or poppy seeds.
Step 10: Bake rolls for 15-20 minutes, loaves for
25-35 minutes, until well-browned. You may tent
them with foil if they are browning too quickly.
Step 11: Remove from oven, freezes well.
Prep time: 30 minutes
Cook time: 3 hours
Ingredients:
3 3⁄4 cups bread flour
3⁄4 cup warm water
2 1⁄4 teaspoons one
envelope instant yeast
(rapid-rise)
3 large eggs (one is
for glazing)
1⁄2 cup vegetable oil
1 1⁄2 teaspoons salt
1⁄4 cup sugar
1 teaspoon ground
cardamom
1 cup raisins
poppy seeds (optional)
or sesame seeds, for
sprinkling (optional)
Guatemalan
Cheese
Coffecake
Step 1: In a mixing bowl combine
rice, flour, cheese and sugar with
the baking soda and toss to combine
well.
Step 2: in a separate bowl, whisk
together the 4 eggs with the heavy
cream. Pour into the dry ingredients
and mix until dry ingredients are
moistened well
Step 3:sprat an 8 x 8-inch baking
pan(glass works well) with cooking
spray, or grease with butter.
Step 4: preheat oven to 350 degrees
Fahrenheit, pour batter into the
prepared pan and bake for 40-45
minutes, or until toothpick inserted
in center comes out clean
Bake time:
40-45 minutes
Ingredients:
1 cup rice flour
2 cups shredded
cheese
3/4 cup sugar
1/4 teaspoon baking
soda
4 eggs
3/4 cup heavy cream
Guatemalan
Tacos
Step 1: Place potatoes into a large
saucepan and fill with enough water to
cover.
Step 2: Bring to a boil,cover, and
cook until tender, about 10 minutes.
Drain.
Step 3: While the potatoes are
cooking, crumble the ground beef into
a skillet over medium-high heat.
Step 4: Cook for a few minutes on 350
degrees Fahrenheit, then stir in the
onion.
Step 5: Cook until meat is no longer
pink, and the onion is tender.
Step 6: Drain excess grease, and
gently stir in the potatoes.
Season with salt and pepper to taste.
Step 7: Place the tomatillos, garlic,
jalapeno, and cilantro into a blender.
Step 8: Squeeze avocados out of their
skins into the blender.
Process until smooth.
Prep time: 15 minutes
Cook time: 45 minutes
5 large potatoes, cubed
1 lb lean ground beef
1⁄2onion, chopped
salt and pepper, to taste
4 tomatillos, husked and
quartered
1 garlic clove, peeled
1 jalapeno pepper, diced
Step 9: Heat tortillas in a skillet
until warm and flexible.
1⁄2 cup fresh cilantro,
chopped
Step 10: Spoon on some of the meat
mixture and top with the sauce.
Roll up, and enjoy.
3 avocados, halved with pits
removed
10 (6 inch) corn tortillas
Guatemalan
Curtido
Step 1: Place the
cabbage in boiling
water for no more
than one minute.
Step 2: Discard the
water.
Put the cabbage in a
large bowl and add
grated carrots,
sliced onion,
cayenne, oregano,
olive oil, salt,
brown sugar, vinegar,
and water.
Step 3: Let chill in
refrigerator at least
two hours before
serving.
Prep time: 10 minutes
Cook time: 2 minutes
1 medium head of
cabbage, chopped
2 small carrots, grated
1 small onion, sliced
1⁄2 teaspoon cayenne
pepper or 1⁄2 teaspoon
paprika
1⁄2 teaspoon oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1⁄4 cup vinegar
1⁄2 cup water