Use the food processor to make a paste with the bell pepper, scotch bonnet, onion, garlic, parsley, cilantro ancho, a pinch of pepper and a teaspoon of salt.
Mix this paste with the minced beef.
Heat the oil over medium heat. Add the beef and cook and stir until it changes color throughout.
Add the tomato sauce and cook and stir until the liquids have evaporated.
Season with salt to taste.
Remove from the heat and reserve.
Cooking the cornmeal
Mix the cornmeal and the broth and let it soak for an hour.
Cook the cornmeal over medium heat, stirring constantly until it starts to thicken. Lower the heat and cook and stir until it thickens to a cream cheese-like consistency. The cornmeal with not be entirely cooked but it will be done later on.
Remove from the heat and let it cool down to room temperature.
Place two tablespoons of cornmeal on a corn husk and flatten. Add one tablespoon of filling and cover with two tablespoons of cornmeal.
Make into an envelope shape and cover with one or more corn husks until it is waterproof. Tie with the string.
Heat the water over high heat in a large pot until it breaks the boil. Once the water breaks the boil place the cornmeal in the pot and boil for 10 minutes.
Remove from the water and the husks and serve.
Garnish with ketchup.
I suggest that you wrap the guanimos in corn husks, then in parchment paper to make sure that they are sealed. When time comes to put them on the table remove the paper.I love unwrapping them on the table as they look like little gifts.