Guanimes ~ Cornmeal Beef Dumplings

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Guanimos ~ Cornmeal Beef Pockets Recipe Card
Guanimos ~ Cornmeal Beef Pockets Recipe Card
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Guanimes is a Puerto Rican recipe for Cornmeal Beef Dumplings and is related to tamales, hallacas, and pasteles. It consists of a cornmeal masa that is stuffed with beef, and it is then wrapped in corn husks and boiled.

These Puerto Rican delights can be prepared without a filling or they can be stuffed with beans, seafood, nuts, meats, and almost anything you can think of. When the Guanimes are done, they are unwrapped and typically served with meat, fish, or stews.

Guanimos ~ Cornmeal Beef Pockets

Guanimes ~ Cornmeal Beef Dumplings

David Taylor
There's much to like about this dish hailing from the northern part of the country, Guanimes Cornmeal and Beef Dumplings is definitely worth trying.
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Main Dish
Cuisine Puerto Rican
Servings 6 people
Calories 595 kcal

Ingredients
  

For the Filling

  • 1 lb ground beef
  • 1 cup tomato sauce
  • 1 bell pepper chopped
  • 1 scotch bonnet pepper without seeds, chopped
  • 1 small onion chopped
  • 2 cloves garlic
  • 1 sprig parsley
  • 1 sprig recao/cilantro or ancho/culantro
  • tsp salt
  • ¼ tsp pepper
  • 3 tbsp olive oil

For the Cornmeal

  • 3 cups cornmeal
  • 5 cups vegetable broth at room temperature

For the Guanimes

  • 16 corn husks or a similar number of parchment papers
  • cotton string
  • 2 qt water

Instructions
 

Making the Filling

  • Use the food processor to make a paste with bell pepper, scotch bonnet, onion, garlic, parsley, cilantro ancho, pepper, and salt.
  • Adding seasoning paste to ground hamburger and mix until evenly combined.
  • Brown the hamburger over medium heat. Cook and stir until it hamburger is fully cooked.
  • 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.

Make the Cornmeal

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

Assemble the Guanimes

  • 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
  • Heat 2 qt of water over high heat in a large pot until it breaks the boil. Once the water breaks the boil, place the cornmeal dumplings in the pot and boil for 10 minutes.
  • Serve: Remove from the water and the husks and serve. Garnish with ketchup.

Notes

Wrap the guanimes in corn husks and then in parchment paper to ensure they are sealed. 

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