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Archive for the ‘Food and Culinary’ Category

The Pepián is a stew of meat from Guatemala. Is the national dish and is so important that the government itself gave him the rank of National Heritage, along with other dishes like Jocón the kag ik and plantains with mole, anything that can give us an idea of ??what this dish is eaten in the country. Obviously there are many ways to prepare the recipe Pepián but we’ll see below is the oldest (dating from 1862) and according to experts, best reflects the authenticity of this dish.

Pepián looks delicious

The necessary ingredients for development are:
- 12 chiles
- 2 roasted tomatoes
- 20 miltomates or cherry tomatoes
- Black pepper powder
- 4 almonds
- Cinnamon
- An ounce of chocolate
- 2 tablespoons toasted sesame seeds
- 1 marquezote small, dry roasted and ground
- Achiote, or failing paprika
- Broth
- Cooked Pork
- Sugar and wine to taste

If not conseguis any of these ingredients, you can change it to something similar or even without it, because for this dish, there are countless ways to prepare and I do not think anything will happen if any of the less important.

The traditional marquezote

And its development is very simple, grind the chile, cherry tomatoes or miltomates, tomato, cinnamon, black pepper and achiote, until they are tiny. The cast to fry in a pan with a little oil, then add the sesame and shortly afterwards a cup of broth.

When it has worn a little broth cast an ounce of chocolate, and almond marquezote and then the sugar and wine to taste. This will achieve a more than hearty and delicious dish, worthy of being, as it is, a true National Treasure.