Guanimos Recipe (Cornmeal and Beef Pockets)

Guanimos Salados (Cornmeal and Beef Pockets) on Blue Plate

Guanimos Recipe (Cornmeal and Beef Pockets)

There's much to like about this dish hailing from the northern part of the country, Guanimos (Cornmeal and Beef Pockets) is definitely worth trying.

Course Party

Cuisine Dominican

Keyword guanimes recipe, guanimos dominicanos, guanimos in english, how to make guanimos

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 595kcal

Author Clara Gonzalez

Ingredients

For the filling

1 bell pepper chopped
1 Scotch bonnet pepper without seeds, chopped (optional)
1 small red onion chopped
2 cloves garlic
1 sprig parsley
1 sprig recao/cilantro ancho/culantro
1½ teaspoons salt (or more, to taste)
¼ teaspoons pepper (freshly-cracked, or ground) (or more, to taste)
1 pound minced beef [0.45 kg]
3 tablespoon olive oil
1 cup tomato sauce

For the cornmeal dough

3 cups cornmeal [420 g]
5 cups vegetable broth or homemade vegetable broth [1.2 l] at room temperature

To assemble

16 corn husks or similar number of parchment paper
Twine
Ketchup to taste

Instructions

1. Making the filling

Use the food processor to make a paste with bell pepper, scotch bonnet, onion, garlic, parsley, cilantro ancho, a pinch of pepper, and a teaspoon of salt.
Add this paste with the minced beef and mix until combined uniformly.
Heat the oil over medium heat. Add the beef and cook and stir until it changes color throughout.
Once the meat has browned, add the tomato sauce and cook and stir until the liquids have evaporated. Season with salt to taste.
Remove from the heat and set aside.

2. Soaking cornmeal:

Mix the cornmeal and the broth and let it rest covered for an hour.

3. Cook the cornmeal

Heat the cornmeal and broth over medium heat, stirring constantly until it starts to thicken. Lower the heat and cook and stir until it thickens enough that it sticks to the spoon.
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.

1. Assemble

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. See notes

2. Boil

Heat 2 qt [2 lt] of 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.

3. Serve

Remove from the water and the husks and serve. Garnish with ketchup.

Notes

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.

Nutrition