Easter Week Curtido Recipe

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Guatemala has many traditional dishes for the Easter Week season, ideal to enjoy with friends and family. “Curtido de Semana Santa” (Easter Week Curtido) is a very popular dish and well known dish of the Easter season in Guatemala and specially for the summer, for it is a very fresh dish. This delicious dish is very similar to Fiambre, but this does not include any meat.

“So what is Curtido ?” you might wonder… It is a type of salad, a combination of traditional Guatemalan vegetables, which are perfumed with natural spices and pickled with a vinaigrette. It has an intense color that gives the beet, an ingredient that can not miss.

Although it is a typical dish for Easter in Guatemala, you can enjoy it at any time, especially during the summer. You can complement this dish with white rice and corn tortillas. It is also used to prepare the famous enchiladas that we all know.

The recipe is very simple and easy to follow.

Ingredients

• 1 lb green beans
• 1 lb. carrot
• 3 garlic
• 2 teaspoons of oregano
• 1 lb beet (very important one)
• 8 bay leaves
• 1 green pepper chili
• 1 red pepper chili
• 2 sprigs of thyme
• 1 large onion
• 1 large purple onion
• 2 liters of water
• 2 tablespoons of olive oil
• 1 cup of vinegar
• 2 tablespoon of sugar
• 1 cup of peas
• Salt and pepper to taste

(You can also add cauliflower and broccoli if you like)

Preparation

Step 1 : Peel and cut julienne beans, carrot, güisquil, chili pepper and onion set aside.
Step 2 : In a pot at medium-high heat, add a liter of water four bay leaves, a sprig of thyme and a teaspoon of oregano.
Step 3 : As as it boils, add the green beans.
Step 4 : After ten minutes, add the carrots in.
Step 5 : Let boil ten more minutes and remove from the flame.
Step 6 : In a pressure cooker place a liter of water with the whole beets.
Step 7 : In a pressure cooker place a liter of water with the whole beets and leave for 15 minutes after the steam starts to escape from the pot.
Step 8 : After the beets are fully cooked, let cool, peel and cut in julienne.
Step 9 : In a large skillet, heat 2 tablespoons of olive oil to fry the red pepper.
Step 10 : Season with a little bit of sugar and other spices if you like and incorporate the onions.
Sept 11 : Add four bay leaves, a sprig of thyme, a teaspoon of oregano and three chopped garlic cloves. Garlic is added at the end to prevent burning.
Step 12 : Season with salt, pepper and half a tablespoon of sugar.
Step 13 : Let boil a couple minutes. Then, add half a cup of vinegar and let boil for one more minute.
Step 14 : Add the beets to the vegetables and stir gently.
Step 15 : Add the prepared caldillo (broth), including the pepper and onion chili and move again.
Step 16 : Taste to see if it is necessary to season again with salt, pepper, vinegar and perhaps a little bit of sugar if desired.
Step 17 : Finally, let cool uncovered, once cold is tasted again and seasoned if necessary.

ENJOY !!

 

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