Guatemalan Independence Day Food

Ingredients

• 1 lb chicken, cut into pieces
• 1 cup roasted tomatoes, preferably Roma
• 1/2 cup roasted tomatillos
• 1/2 cup pumpkin seeds, unsalted and roasted
• 1/4 cup sesame seeds
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 lb chicken, cut into pieces, thighs recommended
• 1 cup green tomatillos
• 1/2 cup cilantro, packed
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• Salt to taste
• 2 ripe plantains
• 1 cup black beans, mashed
• 1/4 cup sugar
• Oil for frying
• 4 large poblano peppers
• 1 cup ground beef or turkey
• 1/2 cup onion, diced
• 1 cup cheese, shredded
• 1 cup tomato sauce
• 4 bottles of Gallo beer
• 2 cups flour
• 1 tsp baking powder
• 1/2 cup sugar
• 1/2 cup milk
• Honey or syrup for drizzling
• 4 cups corn kernels
• 4 cups milk
• 1/2 cup sugar
• 1 tsp cinnamon

Instructions

1. Pepian: In a large pot, sauté the onion and garlic until fragrant, about 3-5 minutes. Add chicken pieces and cook until browned on all sides, approximately 7-10 minutes. Stir in roasted tomatoes and tomatillos, then add chicken broth, cumin, salt, and pepper. Bring to a simmer and let cook for 30 minutes. Blend pumpkin and sesame seeds into a paste and stir into the stew. Cook for an additional 15 minutes. Serve hot, garnished with fresh cilantro.
2. Jocon: In a blender, puree green tomatillos, cilantro, green onions, and garlic until smooth. In a pot, cook chicken pieces until browned, about 5-7 minutes, then add the puree and chicken broth. Season with salt and simmer for 25 minutes until chicken is tender.
3. Rellenitos de Plátano: Boil plantains until tender, about 10-15 minutes, then mash them. Form the mash into discs, place a spoonful of black beans in the center, and seal. Heat oil in a frying pan and fry until golden brown, about 3-4 minutes on each side. Drain and drizzle with sugar syrup.
4. Chiles Rellenos: Roast poblano peppers until charred; peel and remove seeds. Sauté ground beef with onions until cooked. Stuff mixture into peppers, place in a baking dish, cover with tomato sauce, and sprinkle cheese on top. Bake at 350°F for 25 minutes.
5. Buñuelos: Mix flour, baking powder, and sugar. Gradually add milk until a dough forms. Shape into balls and fry until golden brown. Drain and drizzle with honey or syrup.
6. Atol de Elote: Blend corn kernels with milk until smooth. Heat mixture with sugar and cinnamon until thickened.