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homemade Guanimos Salados (Cornmeal and Beef Pockets) photo
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Guanimos Salados (Cornmeal and Beef Pockets)

Savory cornmeal pockets filled with seasoned minced beef and wrapped for steaming.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 6 servings

Ingredients

  • 1 bell pepper chopped
  • 1 Scotch bonnet pepper without seeds, chopped (optional)
  • 1 small red onion chopped
  • 2 garlic cloves
  • 1 sprig parsley
  • 1 sprig recao / cilantro ancho / culantro
  • 1 1/2 teaspoons salt or more to taste
  • 1/4 teaspoon pepper freshly-cracked or ground, or more to taste
  • 1 pound minced beef [0.45 kg]
  • 3 tablespoons olive oil
  • 1 cup tomato sauce
  • 3 cups cornmeal [420 g]
  • 5 cups vegetable broth or homemade vegetable broth, at room temperature [1.2 l]
  • 16 corn husks or similar number of parchment paper pieces
  • twine
  • ketchup to taste

Instructions

  • Make a paste: In a food processor combine the chopped bell pepper, optional Scotch bonnet (seeded if desired), chopped red onion, garlic cloves, parsley, and recao/cilantro until smooth. Add a pinch of black pepper and 1 teaspoon salt while processing.
  • Mix with beef: In a bowl combine the pepper-herb paste with the minced beef until evenly incorporated.
  • Brown the beef: Heat the olive oil in a large skillet over medium heat. Add the beef mixture and cook, stirring, until it changes color and browns evenly.
  • Add tomato sauce: Stir in the tomato sauce and continue to cook until most of the liquid has evaporated; season with additional salt to taste. Remove from heat and set the filling aside to cool.
  • Soak the cornmeal: In a mixing bowl combine the cornmeal and room-temperature vegetable broth, stir to combine, cover, and let rest for 1 hour.
  • Cook the cornmeal: Transfer the soaked cornmeal and broth to a pot over medium heat. Stir constantly until it begins to thicken, then lower the heat and continue stirring until the mixture pulls away from the spoon and is thick enough to hold shape. Remove from heat and cool to room temperature.
  • Assemble pockets: Lay a corn husk flat. Place about 2 tablespoons of cooled cornmeal in the center and flatten. Add about 1 tablespoon of the beef filling, then cover with another 2 tablespoons of cornmeal. Fold into an envelope shape and wrap with additional husks or parchment to make it waterproof. Tie with kitchen twine.
  • Steam the guanimos: Bring about 2 liters (approx. 2 qt) of water to a rolling boil in a large pot. Add the wrapped guanimos and boil/steam for 10 minutes.
  • Serve: Remove the guanimos from the water, unwrap the outer parchment if used, and serve hot with ketchup to taste.

Equipment

  • Food Processor
  • Large Skillet
  • Large Pot
  • spoon or spatula
  • measuring cups
  • kitchen twine
  • Mixing Bowl
  • corn husks or parchment paper

Notes

  • Wrap guanimos in corn husks then parchment to ensure a tight seal.
  • Remove the parchment before serving for presentation.
  • Use seeded Scotch bonnet for less heat if desired.
  • Adjust salt and pepper to taste after cooking the filling.