Club Food

Chuchitos (Cornmeal Dumplings Stuffed with Meat -
Guatemala)

1 pound boneless chicken or pork
1 tablespoon oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 tablespoons water
4 cups Masa Harina
8 tablespoons margarine (at room temperature)
1 1/2 cups cold water
1 teaspoon salt
Fresh green or dried cornhusks, wet

Cut the chicken or pork into 1-inch cubes and fry in oil over
medium heat for 3 minutes.
Set aside.

Process the tomatoes, chile pepper and 2 tablespoons water into
a smooth sauce.
Set aside.

Mix the masa, margarine, 1 1/2 cups cold water and the salt
together into a thick mush.
Put 1/2 cup mush in each wet cornhusk,
push an indentation into the mush, and add 1 tablespoon sauce and a
chunk of meat.
Cover the stuffing with the mush and wrap the
dumpling into a sausage shape with the corn leaves.
Steam the
chuchitos over hot water over moderate heat for 1 1/2 hours.
Unwrap
and eat warm or at room temperature.

Frijoles Negros Volteados (Fried Black Bean Paste -
Guatemala)

2 cups black bean purée (canned
refried black beans)
1 tablespoon oil

Heat oil over moderate heat in skillet.
Add bean
purée and mix well with wooden spoon.
Stir until
purée thickens and liquid evaporates.
Continue until
mix begins to come away from skillet and can be formed by shaking
the skillet to give a sausage shape.
Serve warm with tortillas,
farmers cheese, sour cream, bread or with all at once.

Hallacas

1 1/2 pounds diced beef
1 1/2 pounds diced pork
2 cups water
4 cloves garlic, minced
1 cup canned chickpeas
3 tablespoons olive oil
4 tomatoes, chopped
4 onions, chopped
2 green bell peppers, chopped
1/2 teaspoon dried ground chile peppers
4 tablespoons chopped parsley
4 teaspoons salt
3 tablespoons vinegar
1 teaspoon granulated sugar
2 teaspoons capers
1/2 cup seedless raisins
1/2 cup sliced stuffed olives
3 cups cornmeal
4 cups boiling water
1/3 cup butter
2 eggs, beaten

Combine the beef, pork, water, and garlic in a saucepan.
Bring
to a boil and cook over medium heat for 45 minutes.
Drain and chop
coarsely.
Add the chickpeas, mixing lightly.

Heat the oil in a large skillet.
Add the tomatoes, onions,
peppers, chile, parsley, 2 teaspoons of the salt, vinegar, sugar
and the meat mixture.
Cook over low heat for 15 minutes, stirring
occasionally.

Add the capers, raisins and olives.
Mix lightly.
Set aside.

Mix the cornmeal with a little cold water.
Add to the boiling
water in a saucepan, stirring constantly.
Add the butter and
remaining salt.
Cook over low heat for 15 minutes.
Remove from the
heat and add the eggs, beating until a smooth dough is formed.

Butter a 3-quart round or square baking dish.
Line it with 2/3
of the cornmeal mixture and pour the meat mixture into it.
Spread
the remaining corn meal on top.
Cover the dish with a piece of foil
and tie it.
Place in a pan of water.
Bake at 350 degrees F for 1
hour.

Venezuelan method
The dish is prepared in the form of tamales.
Banana leaves are used
for wrapping the hallacas, but foil or parchment paper will serve
as a substitute.
Cut 10-inch squares of either paper.
Spread about
4 tablespoons of the cornmeal dough in the center and press as thin
as possible.
Place 2 tablespoons of the meat mixture on the dough
and fold over, sealing the edges as well as possible.
If the dough
breaks, patch it with a little more dough.
Fold the paper around
the hallacas carefully and tie it securely.
If foil is used, it is
not necessary to tie it.
Boil in a large saucepan of salted water
for 1 1/2 hours.

Serve in the papers.

Jocon (Chicken in Green Sauce – Guatemala)

1 chicken, cut into serving pieces,
loose skin and fat discarded
4 cups water
1 teaspoon salt
2 tortillas, sliced
1 tablespoon pepitoria (squash seeds)
1/2 cup sesame seeds
1 cup cilantro, packed
1 cup sliced scallions, green part only
1/2 cup sliced tomatillos
1 to 2 teaspoons hot green chile slices
1 tablespoon corn oil

Cook the chicken in the water with the salt in a covered kettle
until soft, about 30 minutes.

Remove the chicken and set aside.
Reserve broth and soak
tortillas in it.
Toast the squash seeds and sesame seeds in a dry
skillet over moderate to low heat until they turn a light tan
color, about 10 minutes.

Prepare sauce in processor.
Grind the squash and sesame seeds.
Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup
of the reserved broth.
Add the soaked tortillas and process to a
smooth paste.

Brown the chicken pieces in oil over moderate heat for 5
minutes.

Add the green sauce and the balance of the broth, about 2 cups.
Simmer over low heat for 15 minutes, until the sauce is reduced to
a thick, rich, green consistency.

Serve warm.

Serves 4.

Brazilian Chuck Roast

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
1 1/2 cups strong coffee
1 clove garlic, peeled and minced
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
1 onion, peeled and sliced thick
4 small potatoes, unpeeled and cut into quarters
2 tablespoons all-purpose flour mixed with 1 tablespoon water

Heat oil in a heavy, 4-quart saucepan.
Add chuck roast; brown on
all sides.
Add coffee, garlic, salt, pepper and thyme.
Arrange
onion slices on top of meat.
Cook over high heat until boiling,
stirring occasionally.
Reduce heat to low and cook, covered, 1
hour.

Add potatoes; continue to cook until meat and potatoes are
tender.
Remove meat and vegetables from pan juices; keep warm.

Blend flour with water to dissolve flour; stir into pan juices.
Cook over medium-high heat until thickened, stirring
constantly.

Slice meat and serve with pan gravy and vegetables.

Moqueca de Camarao (Shrimp Stew – Brazil)

2 tablespoons dende (palm) oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 pounds fresh medium size prawns, shelled and deveined
1/2 teaspoon salt
2 tablespoons fresh lemon juice
4 large tomatoes, peeled, seeded and chopped
2 tablespoons cilantro, chopped
1 teaspoon black pepper
1 fresh red cayenne pepper
1 (14 ounce) can coconut milk

Heat the oil, and stir fry the onion until golden brown.
Add the
garlic and prawns.
Stir fry for about 3 minutes.

Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne
and coconut milk.
Simmer for 10 to 15 minutes.
If you want to add
fish to the moqueca, use sea bass, cut in small pieces, and cook it
together with the coconut milk.

Platanos al Horno (Baked Plantains – Guatemala)

2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 ripe plantains, with black skins
2 tablespoons butter

Mix sugar and cinnamon together.

Peel the plantains and split them open lengthwise but do not cut
completely through.
Sprinkle them inside and out with the sugar
mixture.
Cut dabs of butter into the slits.
Coat a baking dish with
butter and add the plantains.
Bake at 350 degrees F for 20 to 30
minutes until soft and brown.

Serve warm with fresh cream and honey.

Verduras en Escabeche (Pickled Vegetables – Guatemala)

5 jalapeño chiles, each about 2 inches long
1 tablespoon corn oil
2 cups diagonal 1/8-inch thick slices carrots
1 pound cauliflower, cut into 1-inch florets
1 cup sliced onion
5 garlic cloves
1 teaspoon thyme
1 teaspoon oregano
4 bay leaves
1 teaspoon salt
1 teaspoon granulated sugar
1 cup cider or white vinegar

Fry the chile peppers in the oil for 2 minutes to soften the
skins.
Remove the chiles, slice them open vertically, and remove
seeds and fibers.
Set aside.

Blanch the carrots, cauliflower, onion and garlic separately in
boiling water for 2 minutes.
Drain well and mix them all together.
Put them into a glass jar or stone crock.

Mix the thyme, oregano, bay leaves, salt and sugar in the
vinegar.
Pour this over the vegetables and mix well.
Allow the
escabeche to marinate for 1 day or more before using.
The pickle
can be refrigerated or stored at room temperature in a cool
place.

Caramel Flan Brasileiro

1 can sweetened condensed milk
1 can milk
1 egg
Dash of vanilla extract
Several heaping tablespoon granulated sugar

Pour sweetened condensed milk into a blender.
Fill the empty can
with milk and add that to the blender.
Add egg and vanilla extract.
Blend until well mixed.

Meanwhile, cook sugar in a pan, rotating the pan occasionally to
avoid burning the sugar.
When the sugar is a golden caramel color,
pour it into a metal ring mold.
Pour in the mixture from the
blender, and bake at about 300 to 350 degrees F with the ring mold
pan in a larger pan of water so that the water comes up about
halfway on the outside of the ring mold.
Bake until the top of the
flan starts to turn golden and a knife inserted into the flan comes
out clean…a little over an hour.

Costa Rican Marinade

1/2 teaspoon grated lime peel
1/3 cup lime juice
1/4 cup tomato juice
1 tablespoon fresh cilantro, chopped, or
1 tablespoon fresh parsley, chopped
2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
2 cloves garlic, finely chopped

Mix all ingredients in shallow non-metal dish or resealable
plastic bag.
Add up to 3 pounds chicken, pork or beef, turning to
coat with marinade.
Cover dish or seal bag and refrigerate, turning
meat occasionally, at least 8 hours but no longer than 24
hours.

Remove meat from marinade; discard marinade.
Grill meat as
desired.

Yield: 8 servings

Per Serving: 15 Calories; 1g Fat (60.7% calories from fat);
trace Protein;2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 95mg Sodium

Exchanges: 0 Vegetable; 0 Fruit; 0 Fat

Baked Plantains

4 ripe plantains
Vegetable oil
Butter or margarine, melted
Salt

Cut tip off each end of plantains.
Cut lengthwise slit through
peel on one side of each plantain.
Rub peel of plantains with oil.
Arrange plantains, cut side up, in ungreased 13 x 9-inch baking
dish.
Bake uncovered at 350 degrees F until tender when pierced
with fork, about 35 minutes.
Make 1 or 2 lengthwise cuts through
peel; remove peel.
Serve plantains with butter and salt.

Yields 8 servings.

Cebiche de Camarones (Peruvian Marinated Shrimp)

Submitted to Recipe Goldmine by Julio Livia

Hello my dear friends, I’m a Peruvian guy who likes to eat very
well.
This is a very good (and real) Peruvian recipe for Cebiche,
Seviche or Ceviche, as you like to write it.

1 to 1 1/2 pounds cooked shrimp, peeled and deveined
Finely chopped (about 1 tablespoon) fresh hot chile pepper
(red or yellow) without seeds nor veins, to
taste (you could add more)
1 medium size onion, finely sliced along its vertical axis and
washed
4 ounces lemon juice.
1 tablespoon chopped celery
1 tablespoon finely chopped cilantro
1 level teaspoon blended garlic
1 level teaspoon pepper
Salt
2 medium size cobs of corn, boiled
2 medium size sweet potatoes, boiled and cut into thick slices
Lettuce

Prepare 10 minutes immediately before serving.

Put the shrimp into a deep container that will make it easy to
mix the ingredients.
Add the salt, pepper, celery, cilantro, garlic
and mix them all.
Immediately add the chile, lemon and a third part
of the onion, mixing again and tasting to set the right amount of
hotness and salt.
After five minutes serve the cebiche in plates,
topping with the remaining onion, a leaf of lettuce, corn and sweet
potato.
You can add a little bit of chopped cilantro and a slice of
chile to decorate.

Cocada Branca (White Coconut Flake Candy)

This candy is from Brazil.

This is a recipe for white coconut candy.
It is called “white”
because there is also black cocada (cocada preta).
The black cocada
is made with brown sugar and has a dark brown color.

4 cups granulated sugar
1 cup water
2 coconuts
4 cloves (optional)
1 cinnamon stick (optional)

Grate the coconuts with a hand grater (Do not use blender, food
processor.
Coconut flakes already grated will not taste the same as
freshly grated coconuts).

In a large saucepan, combine the water, sugar, cloves and
cinnamon.
Boil for about 20 minutes or until you get a thick syrup.
Test by dropping a full teaspoon of syrup in a glass with water.
The syrup should become a soft candy.
(You can remove the clove and
cinnamon from the syrup at this point).

Remove the saucepan from the heat and mix in the grated coconut
with a wooden spoon.
Return the saucepan to heat and cook
additional 5 minutes.
Perform the water glass test again to make
sure it has boiled long enough.

Use a large spoon to drop amounts of melted cocada onto a
buttered baking sheet.

Let cocadas cool, then serve.

Docinhos de Abobora (Pumpkin Candy)

This delicious treat is from Brazil!

1 cup pureed pumpkin
1 cup granulated sugar
2 cups grated coconut
1/4 teaspoon cinnamon
1/3 teaspoon ground cloves

Cook all together, stirring constantly until the mixture is
thick, or until it reaches the medium-ball stage (238 to 245
degrees F.).
Turn onto a buttered platter to cool.

Shape into small balls and sprinkle with confectioners’ sugar.
Set in paper bonbon cups.

Yields 50.

Brazilian Black Bean Stew (Feijoada)

1 (3 to 4 pound) smoked beef tongue
8 cups cold water
2 (12 ounce) packages dried black beans
1/2 pound dried beef
4 smoked chorizo links
1/2 pound sliced bacon, cut into 1-inch pieces
Sauce
1 large orange, thinly sliced
Hot cooked rice

Place beef tongue in Dutch oven; add enough water to cover beef.
Heat to boiling; reduce heat.
Cover and simmer until tender, about
3 hours.

Heat water and beans to boiling in Dutch oven or large kettle;
boil gently 2 minutes.
Remove from heat; cover and let stand 1
hour.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Remove
and mash 2 cups beans and liquid; reserve mashed beans for
Sauce.

Plunge beef tongue into cold water.
Cut lengthwise slashes in
skin; peel off skin.
Remove any fat and cartilage.
Cut beef tongue
into 1/4-inch slices; stir into unmashed beans.
Cut dried beef into
bite-size pieces; prick chorizos thoroughly with fork.
Stir dried
beef, chorizos and bacon into beans and tongue.
Add just enough
water to cover.
Heat to boiling; reduce heat.
Cover and simmer 1
hour.

Prepare Sauce.
Stir half the Sauce into meat-bean mixture.
Cover
and cook until beans are mushy, about 1 hour, adding 1/2 to 1 cup
water if necessary.

Heat remaining Sauce over low heat.

Arrange beef tongue slices in center of platter; arrange
remaining chorizos around tongue slices.
Pour Sauce over meats.
Cut
orange slices into halves; arrange around meats.
Pour remaining
beans into tureen; serve with rice.

Yields 12 to 14 servings.

Sauce
1 chorizo, cooked with beans
4 jalapeño peppers, finely chopped
2 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Cut reserved chorizo into 1-inch pieces.
Cook and stir chorizo
and remaining ingredients in 10-inch skillet over medium heat 3
minutes.
Stir 2 cups reserved beans into chorizo mixture; heat
until hot.

Ensalada Criolla (Argentina)

2 tomatoes
2 onions
2 green bell peppers
2 tablespoons vinegar
4 tablespoons vegetable oil
Salt and pepper, to taste

Cut all the ingredients in small pieces, then add the dressing.
Chill until serving time.

Serves 4 to 6.

Paraguayan Cheese Corn Bread (Sopa Paraguaya)

In Paraguay this is traditionally served as an accompaniment to
soups and grilled meats, but it also makes a great addition to the
breakfast or brunch table.

8 tablespoons butter
1 large sweet onion, finely chopped
1 cup farmer’s or cottage cheese
1 cup grated Muenster or other mild cheese
2 cups cornmeal
2 cups grated corn kernels or 1 (16 ounce) can cream-style corn
1 teaspoon salt
1 cup milk
6 eggs, separated

Heat half the butter in a skillet and cook the onions over
moderate heat until tender but not brown.
Set aside.

Combine the remaining butter with the farmer’s or cottage cheese
and mix until thoroughly combined.
Add the Muenster, onions,
cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.

Beat the egg whites until soft peaks form and fold them into the
batter.
Pour the batter into a greased and floured 13 x 10-inch
baking pan and bake in a preheated 400 degree F oven for 45 to 55
minutes, or until a wooden pick inserted in the center comes out
clean.

Serves 6 to 8.

Peruvian Lomito Saltado

Translated it means “jumping meat.” It’s very important to use
very high heat, and cook it quickly.
A big pan or even a wok is all
you will need.
If you cook for more than 4 or 6, don’t fry the meat
and vegetables all together.
Cook for 4 at a time.

1 pound tenderloin
1/2 pound onion
1 pound potatoes
3 tomatoes
2 green chile peppers
Chopped parsley
Ground pepper
2 ounces white wine vinegar
2 ounces soy sauce
Vegetable oil (for frying)

First cut the potatoes as you would for French fries.
Fry them
in vegetable oil.
Cut the meat into narrow 2-inch long strips.
Cut
the onion and tomatoes in eight parts each.
Cut the peppers into
narrow strips, washing them in hot water and removing stems and
seeds.

In a pan or wok, over VERY high heat and using about 2
tablespoons vegetable oil, fry the meat, turning it quickly, making
it “jump” on the pan.
When done, add the onion.
After two minutes,
add the tomatoes and peppers.
Add salt, pepper, vinegar and soy
sauce.
Serve immediately with the fries and rice.
Onions, tomatoes
and peppers should be “crunchy.

Peruvian Marinated Shrimp (Seviche de Camarones)

1 to 1 1/2 pounds cooked shrimp, peeled and deveined
1/2 cup each lemon juice, lime juice, orange juice
1 small onion, finely chopped
1 scallion (spring onion) green and white parts, finely chopped
1 tomato, peeled, seeded, and chopped
1/4 cup chopped cilantro or parsley
Finely chopped red or green hot chile pepper, to taste
Salt and freshly-ground pepper, to taste
2 to 3 avocados, halved and pitted (optional)

Combine all the ingredients except the avocados in a glass or
ceramic bowl and stir to combine thoroughly.
Chill for at least 1
hour before serving.

Serve mounded on the avocado halves, or on a bed of lettuce.

Serves 4 to 6.

Avocado and Tomato Salad (Ensalada de Guacamole)

6 slices bacon
3 tablespoons vegetable oil
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
3 drops red pepper sauce
2 medium avocados, peeled and cubed
2 medium tomatoes, cut into 1/2-inch pieces
1 small onion, chopped
Salad greens

Fry bacon until crisp; drain and crumble.
Mix oil, vinegar,
salt, pepper and red pepper sauce; pour over avocados.
Toss.
Stir
in bacon, tomatoes and onion.
Cover and refrigerate about 2 hours.
Just before serving, place on salad greens with slotted spoon.

Yields 4 to 6 servings.

Uruguayan Marinated Chicken (Pollo en Escabeche)

2 chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 cloves garlic, chopped
2 large onions, sliced
1/2 teaspoon each thyme and marjoram
18 whole black peppercorns
Salt, to taste
3 cup white wine or cider vinegar
1 1/2 cups olive oil

Brown the chicken in the 2 tablespoons olive oil in a heavy
skillet over high heat.
Place the chicken pieces in a large
saucepan or casserole and add the carrots, onions, garlic and
spices.
Add the vinegar and oil and simmer over low heat for 45
minutes to 1 hour, until the chicken is done.

Remove from the heat and allow to come to room temperature.
Chill well in the refrigerator and serve cold.

Serves 6 to 8.

Turkey Mole

Pumpkin seed and chocolate-spiked chili sauce is an ancient
Aztec combination that keeps the turkey moist.

1 (8 to 10 pound) turkey, cut up
2 medium onions, chopped
3 cloves garlic, minced
1/4 cup butter or margarine
4 (6-inch) tortillas, torn into pieces and dried*
4 squares unsweetened chocolate, chopped
1/3 cup slivered almonds
1/3 cup peanuts
1/3 cup shelled pumpkin seeds or sunflower nuts
1/4 cup toasted sesame seed
1/2 to 3/4 cup chili powder
2 to 3 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon aniseed
1 (2-inch) stick cinnamon, broken

Heat turkey and enough salted water to cover to boiling; reduce
heat.
Cover and simmer until thickest pieces are done, about 1 1/2
hours.
Drain; reserve 4 cups broth.
Place turkey in 2 ungreased
baking dishes.

Cook and stir onions and garlic in butter until onions are
tender.
Place 1 cup of the reserved broth, tortilla pieces and
onion mixture in blender container.
Cover and blend on high speed
until smooth.
Pour into large bowl.
Place 1 1/2 cups of the turkey
broth, chocolate, almonds, peanuts, pumpkin and sesame seeds in
blender container.
Cover and blend until smooth.
Add to onion
mixture in bowl.

Place remaining 1 1/2 cups turkey broth, chili powder, sugar,
cumin, salt, aniseed and cinnamon in blender container.
Cover and
blend until smooth.
Add to onion mixture in bowl.
Mix all
ingredients thoroughly.
The mixture will be the consistency of
chocolate sauce.
Pour sauce over turkey.
Bake, uncovered, at 300
degrees F until hot, 30 to 40 minutes.

Yields 10 servings.

* To dry tortillas, let pieces stand at room temperature until
dry and brittle, 1 to 2 hours.

Yucatan Chili Spice Mixture

1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 cloves garlic, crushed
1 square bitter chocolate
1 tablespoon granulated sugar
Salt
Pepper

These measurements are for a pot of chili using 1 pound of meat
and serving 4 to 6 people.
Multiply them accordingly if you are
increasing the volume of the recipe.

Chimichurri Steak (Argentina)

1 medium size onion, cut up
3 cloves garlic
2 cups packed fresh parsley leaves
3/4 cup extra-virgin olive oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon ground red pepper
1 (1 3/4 pound) top round beef steak
Chopped fresh parsley leaves (optional)

Prepare chimichurri sauce.
In food processor fitted with
chopping blade, process onion and garlic until finely chopped.
Add
parsley and oil; process until puréed.
Add lime juice,
vinegar, salt and red pepper.
Process just until mixed and set
aside.

In shallow nonmetal baking dish or sealable large plastic food
storage bag, pour 1/2 cup chimichurri sauce.
Set remaining sauce
aside.
Place steak in dish or bag; turn to coat with sauce.
Cover
dish or seal bag and refrigerate steak to marinate at least 4 hours
but no longer than 24 hours.
Pour remaining sauce into jar; cover
and refrigerate to serve with steak.

Just before serving, heat broiler or grill.
Remove steak from
marinade and broil steak 3 to 4 inches from heat source 12 to 15
minutes for medium doneness, turning once.
Discard marinade from
dish or bag.

Transfer steak to serving platter; let stand 5 minutes.
Cut
crosswise into thin slices.
Sprinkle with additional chopped
parsley, if desired, and serve with remaining sauce.

Pabellon Criollo (Venezuelan Steak in Tomato Sauce)

This is great served with any rice dish or over noodles.

1 (2 pound) lean sirloin steak, cut 1/2 inch thick
1/3 cup olive oil
1 cup coarsely chopped onions
1 teaspoon finely chopped garlic
6 medium tomatoes, peeled, seeded and chopped,
or 2 cup drained, chopped canned tomatoes
1/2 teaspoon ground cumin seed
1 teaspoon salt

Broil the steak under a preheated broiler for about 5 minutes on
each side, or until the steak is medium rare.

Using a knife or your fingers, cut or pull the meat into pieces
approximately 1/2 inch long and 1/4 inch wide.

In a heavy skillet heat the oil over moderate heat and add the
onions and garlic.
Cook for about 5 minutes until the onions are
transparent but not brown.
Add the tomatoes, cumin and salt and
reduce the heat to low.
Cook uncovered for about 30 minutes,
stirring frequently, until the tomato juices evaporate and the
sauce becomes a thick purée.

Add the strips of beef and mix them well with the sauce.

Serves 4 to 6.

Bunuelos (Fritters) with Sweet Syrup (San Salvador)

1 cup all-purpose flour
1 teaspoon baking powder
Pinch salt
1 cup water
1/4 pound butter
3 eggs
Vegetable oil for deep-frying
Sweet Syrup

Stir together the flour, baking powder and salt.

Combine the water and butter in a heavy-bottomed saucepan and
bring to a boil.
Remove from heat and, using a wooden spoon, beat
in the flour mixture.
Add the eggs, 1 at a time, beating only
enough to incorporate them into the batter.

Heat oil in a deep skillet over medium-high heat.
The oil is hot
enough when a bread cube put into the oil sizzles and turns
brown.

Shape the batter into balls about 1 1/2 inches in diameter.
Carefully slip them into the oil, being careful not to crowd the
pan (work in batches, if necessary).
Using a wooden spoon, keep
moving the bunuelos around so they will puff up and brown evenly.
When golden brown, remove them to a plate lined with paper
towels.

Serve as soon as possible with Sweet Syrup.

Yields about 24 bunuelos.

Per bunuelo: 70 calories, 1 g protein, 4 g carbohydrate, 5 g
fat (3 g saturated), 37 mg cholesterol, 54 mg sodium, 0 g
fiber

Sweet Syrup
6 pieces piloncillo (see note)
2 cups water
3 cinnamon sticks
1/2 cup brown sugar

Combine all ingredients in a heavy-bottomed saucepan and bring
to a boil.
Reduce heat and simmer for 25 minutes, until the mixture
is reduced to a light syrup.

Yields enough syrup for 24 fritters (bunuelos).

NOTE: Piloncillo is rock sugar.
It is called dulce de atado in
some Central American markets.

Per recipe: 560 calories, g protein, 142 g carbohydrate, 0 g
fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g
fiber

Argentinean Stew in a Pumpkin Shell

2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons oil
2 large tomatoes, chopped
1 large green bell pepper, chopped
Salt
Pepper
1 teaspoon granulated sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin
Butter or margarine, melted
1/4 cup dry sherry
1 (16 ounce) can whole kernel corn, drained

Trim any excess fat from beef and cook with onion and garlic in
oil until meat is browned.

Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon
pepper, sugar, apricots, white potatoes, sweet potatoes and broth.
Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard.
Scoop out seeds and
stringy membrane.
Brush inside of pumpkin with butter and sprinkle
lightly with salt and pepper.
Stir sherry and corn into stew and
spoon into pumpkin shell.
Place shell in shallow pan and bake at
325 degrees F for 1 hour, or until pumpkin meat is tender.

Place pumpkin in large bowl and ladle out stew, scooping out
some of pumpkin with each stew serving.

Arroz con Pollo Chapina (Guatemala Style Chicken and Rice)

3 pounds chicken pieces, skin and fat discarded
1 tablespoon corn oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomato
1 1/2 cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 tablespoon capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento, cut into strips
1 hard cooked egg, sliced
2 tablespoons grated Parmesan cheese

In a large skillet brown the chicken in the oil over medium heat
for 20 minutes.

Sprinkle with 1/2 teaspoon salt and the black pepper.
Remove the
chicken and set aside.

In the same skillet with the chicken fat, fry the onion, garlic
and tomato for 2 minutes.
Add the rice and fry for 2 minutes more.
Add the carrots, olives and capers and mix everything together.
Pour in the broth and chicken pieces.
Bring to a boil, reduce heat
to low, cover skillet and simmer until broth has been absorbed,
about 10 minutes.

Add the green peas.
Cover skillet with aluminum foil and punch 8
holes in the top to allow steam to escape.
Bake at 300 degrees F
for 30 minutes.
Fluff up the mixture once or twice during the
baking time.

Serve warm.
Decorate the surface with the pimiento strips and
egg slices and sprinkle with the cheese.
The rice should be dry,
loose and not sticky.
Serve with fried ripe plantain slices, salsa
picante and pickled vegetables.

Serves 6.