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Guatemala Pepián

Having spent time in the Guatmemala highlands and staying with many Mayan people I have had the opportunity to enjoy one of the most famous dishes in Guatemala called Pepián. Pepián has been a traditional meal for many many years in this extreme poor country. Pepián is served like a American tradtional Thanks Giving meal here in the U.S.

No one  should come to Guatemala without trying Pepián, one of its most typical dishes.I have had the opportunity to savor many of the ways that Pepián is cooked while being in the highlands. The most economical method of preparing Pepián is by using Chicken and beans or guisquil and served with a side of rice.

In the highlands Pepián is prepared in a large pot filled with water and brought to a boil over a open fire. Cut up chicken and the vegetables are then put in the pot and left to boil (cook) for hours. After it has cooked for many hours on a roaring fire then it is served like a stew along with homemade tamalitos. Another Guatemala specialty.

RECIPE for Guatemala Pepián using pork and beef

  • 3 pounds of tomatoes
  • 8 red bell peppers
  • 1 pound green beans
  • güisquil (chayote)
  • 4 chiles
  • 8 chiles
  • 2 onions
  • 1 garlic
  • 4 ounces squash seeds
  • 4 ounces sesame seeds
  • 1 pound ribs
  • 3 pounds pork leg, ham, and beef fillet
  • 2 pounds of potatoes
  • 2 carrots
  • 2 pounds of rice
  • 1 bunch cilantro
  • salt
  • pepper
  • 6 tortillas burnt
  1. Cut potatoes, carrots, green beans, and güisquil
  2. Cook the meats in a clay pot with a little water, 1 quartered onion, 4 cloves of garlic. Let simmer until the water is reduced by half. Add carrots, potatoes, green beans, and güisquil
  3. Grill tomatoes, peppers, remaining garlic, onion, chile , squash seeds, sesame seeds, and tortillas until burnt. Blend ingredients and add to pot and simmer. Season to taste with salt and pepper. 
  4. Cook white rice. Serve pepian with white rice and tamalitos.