Recipes and Tips for Foodies like you!

Morenitas

I still remember the song of the music truck, listening from a distance and running to get some change for an ice-cream. We got ice creams occasionally, and when we did we often got Morenitas. We bought them for Q0.75 (about 09¢). For those who are not familiar with them, they are an ice-cream sandwich pop, made of two biscuit cookies, vanilla ice-cream, and coated in a thin layer of chocolate. This layer of chocolate is where they get their name. And since my dad loves chocolate and ice-cream, he loves morenitas. So, it was only natural that he was the one looking over when I was preparing this goodie, had the first bite to taste them and give me a thumbs up or down.

Now, mastering making this treats at home is what you are reading this post for. The first time I made the mistake of using just melted chocolate. And that kind-of works, but the chocolate is so thick that covering the ice-cream sandwiches turns out to be quite an adventure. Second time around, was a winner!

The secret is, to add some fat to the chocolate. You can use coconut oil like we did here, but you can also use a neutral flavor oil or shortening. This way, you get a chocolate so smooth and light, that it will start to harden as soon as it touches the frozen ice-cream sandwich. If you are working on more than a batch of 4, I recommend making them in batches of 2 or 3 morenitas, so they don’t melt while you’re working.

They keep for over a week, but we don’t think they will make it that long!

Kitty

Morenitas

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Guatemalan Cuisine: Salpicón

Salpicón is one of my favorite local dishes; it’s made out of beef stock that you get from cooking a cut of round-eye beef in a pressure cooker.  Once the meat is cooked, you leave the stock aside and process the cooked meat in the food processor to get a really fine mince. You add chopped onion, tomato, cilantro and radish to your processed meat, all these additional ingredients are uncooked.  Radishes are optional, and some people also like to use a few spearmint leaves which gives the dish a particular flavor.

I hadn’t made salpicón in my own home until recently for one solitary reason. Pressure cookers scare me.  But, I decided to buy one and try not think about all the stories I’ve heard about them blowing their tops in people’s kitchens.  They have extra safety gadgets now, so I tried to convince myself that everything would be fine, and it was.

When I was taught to make this dish, I was instructed not to add salt to the pot at first, that instead I should add salt to the stock when the meat was already cooked.  I am doing as I am told, so let’s all do it that way. Another tip I was given is when heating the stock at the end, to dump a small bunch of cilantro and let it cook for about 10 minutes, roots and all.  You can fish it out before serving, and it will give your stock a wonderful flavor.

I really hope our international readers give this recipe a try, you will love it. It’s actually a healthy dish full of delicious flavor and it is so comforting.  Of course, it is not complete if you don’t have corn tortillas, white rice a good squeeze of lime juice and some avocado to add to your bowl.

Helga

Salpicón

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Foodies Freebie: September 2015 Wallpaper Collection

Happy Independence month Guatemala! We are so proud to be part of a country that stands up against the corruption and impunity of its leaders in a peaceful and meaningful way, as it was on the National Strike of August 27th 2015, where more than 100,000 Guatemalans united their voices.  To read more about what’s going on in Guatemala, you can head over to this community post on BuzzFeed, written by Krista Lehnhoff (niece of our friend Ma. Andrea, who we interviewed a few months ago!).

Now, since our Independence Day is on September 15th, we decided to make a fun month out of it! First, make everyone’s mouth water by showing some of the best candy we have to offer. To make it easier, we are doing it by number:

espanol

  1. Bolitas de Miel: Honey-based hard candy, they come in golden-yellow (original) and red.
  2. Colochos: Chewy guava candy, with a touch of cinnamon.
  3. Cocada Blanca: Bar-like goodie, made with shredded coconut and condensed milk. Decorated with a raisin on top.
  4. Pepitoria: Our version of a non-healthy granola bar: pumpkin seeds and plenty of caramel.
  5. Cocadas: A baked version, that makes a cookie-like treat. Made out of coconut, eggs and sugar.
  6. Hojuelas: Deep fried and fragile Rosettes, covered in sugar.
  7. Tamarindo: Also called Bolitas de Tamarindo, made out of sugar and tamarind.
  8. Mazapán con Canela: Almond and powder sugar based candy, with cinnamon. They can also come in the shape of little squares.
  9. Canillitas de Leche: These milk and sugar based candies are the sweetest and the most iconic sweet in Guatemala.
  10. Chocolate de Tableta: Following the footsteps the popularity of the Canillitas de Leche, this chocolate is made by toasting cacao beans, then they are peeled and ground, after,  the paste is mixed with cinnamon, sugar or almonds. We have different types of Chocolate combinations, depending on the region they prepare it in.

We hope you liked our little 101 of Guatemalan treats and candy, and grab these free downloads for your computer, tablet or phone. Oh, and stay tuned for this month’s recipes, as we will be sharing Guatemalan and Guatemalan inspired recipes all throughout the month!

Helga & Kitty

2015-09-September-Collection

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