Guatemalan Subanik Recipe
Subanik is a traditional Guatemalan stew made using multiple chili peppers and meats steamed in a tomato sauce base. The meat is cut into pieces then seared.
Meanwhile, tomatoes, garlic and onions are grilled then processed with the chili peppers into a sauce. The sauce and meats are combined then steamed until the meat is soft and the flavors of the peppers meld into the sauce. It is served as a main meal.
When made by traditional methods, subanik is steamed in mashan leaves. The mashan or maxan plant is a native plant with large leaves that do not need to be heated to make them flexible as with other wrapping leaves like banana leaves.
Subanik is made with two to three different meats. It is also made with different chillis, sometimes as many as 6 types. The chili peppers are usually dried and rehydrated by soaking them in hot water. Some variations are made with mild spiciness.
Origin & Cultural Significance
Subanik originates from the Kaqchikel, a group of Indigenous Mayan people in Guatemala who served subanik as a ceremonial dish. In Kaqchikel language, dishes ending in ik, are made with chili peppers.
Guatemalan Subanik Recipe
Subanik is a traditional Guatemalan stew made using multiple chili peppers and meats steamed in a tomato sauce base.
Ingredients
- Pork loin (cut into large cubes) - 1 lb
- Beef rib (cut into large cubes) - 1 lb
- Turkey or chicken (cut into pieces) - 1 lb
- Chives - 1 bunch
- Tomatoes - 8
- Tomatillos - 3
- Onion (cut into quarters) - 1
- Garlic (unpeeled) - 3 cloves
- Pasilla chilies (dried) -2
- Chiltepe chilies (dried) - 3
- Zambo chilies (dried) - 2
- Cobanero chilies (dried) - 2
- Guaques chilies (or guajillo chilies, dried) - 2
- Masa flour (to thicken) - 1/3 cup
- Beef broth - 1 cup
- Thyme - 1 sprig
- Bay leaves - 2
- Salt (to taste)
- Black pepper - to taste
- Mashán leaves or banana leaves
- Cibaque thread (or raffia strings)
Instructions
- Cut the meat into chunks and season with salt and pepper.
- Add a little oil to a large pan.
- Sear the beef over medium-high heat, for a few minutes.
- Add the chicken.
- Add the chives, cover with water, and cook covered for 30 minutes.
- Set aside.
- Remove the stem and seeds from the dried chilies.
- Place the dried chilies to a bowl and pour hot water over them to rehydrate.
- Set aside for about 20 minutes.
- Meanwhile, grill the tomatoes, onion, garlic, and tomatillo on the grill (or roast in the oven) for about 10 minutes. If using fresh chilies, grill them at the same time.
- Peel the tomatoes, tomatillos, and garlic.
- In a blender, mix the roasted tomatoes, tomatillos, onion, garlic, rehydrated chilies, masa flour and 1/2 cup beef broth into a smooth puree. Add more broth if needed
- Season with salt and pepper.
- If using banana leaves, wash them and pass them over a flame for a few seconds so that they become flexible.
- Next, prepare a wide shallow pot, lining the bottom with the leaves.
- Add the meats, then the sauce, and season with bay leaves and thyme.
- Fold the leaves towards the center over the stew so that it is covered, and steam does not escape. You can also tie the leaves with natural raffia strings or cibaque threads.
- Cover the pot and let the mixture cook over medium heat for at least one hour.
- Add a little water to the bottom of the pot if it dries out too much.
- Serve directly from the pot or on plates lined with leaves.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 600Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 158mgSodium: 377mgCarbohydrates: 27gFiber: 5gSugar: 13gProtein: 51g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
Photo Credit: @N3T1O
