Guanimos are wrapped and tied tightly to prevent water from leaking in when reheated in boiling water, this produces a distinct shape. It is said that a lady wearing clothes too small for her size "looks like a guanimo". This is a recipe typical of the northern region of our country and we are presenting here a quick, easy version. You can make them different sizes: big for a quick meal or small to be served as finger food.

Time: 35 Mins
Difficulty: Medium
Serve: 8 people

Before starting to cook: Soak the corn flour in the broth a couple of hours before starting to cook.

Ingredients:

• 1 cup of corn flour (medium grain)
• 1 teaspoon of sugar
• 2 cups of chicken broth, skimmed and at room temperature
• 16 corn cob peels (you can use parchment paper)
• 1 teaspoon of parsley, chopped finely
• 1/2 lb of ground meat
• 1 tablespoon of tomato paste
• 1 teaspoon of salt
• 1 small red onion, diced into very small cubes
• 1 green pepper
• 1/2 cup of ketchup
• 1 teaspoon of Tabasco sauce
• Ground black pepper.
• String (the kind used for tying ham while cooking)
• Salt

Preparation:

1. Cut the green pepper and get rid of the seeds. Chop the green peppers in small cubes about the same size as the onions. Put the ground beef in a bowl, mix the pepper and the onion, add a pinch of oregano, a pinch of pepper and a teaspoon of salt.
   
2. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
   
3. In an iron pot mix in corn flour and sugar. Put on the stove, stirring constantly to avoid sticking. Adjust salt to taste. When it breaks a boil lower the fire to medium and continue stirring until it reaches the consistency of a firm dough. Let cool to room temperature.
   
4. Spread oil on the palms of your hand. Put a tablespoonful of the corn mixture on the palm of your hands and work it into a thick disk. Reserve. Repeat the previous procedure and put half a teaspoonful of the meat on top. Cover with the first disk, seal and work into the shape of a pocket. Wrap with the corn peels or the parchment paper. Tie and reserve. Repeat with the rest of the dough.
   
5. Fill a large pot with water and bring to a boil. Dump the pockets inside and leave at medium fire for 5 minutes. Take out of the water and unwrap. Serve hot accompanied with Tabasco sauce and ketchup on the side.