Hearty and healthy tapisca soup with güisquil and ichintal

A dish in which three of these four parts of whiskey can be used This tapisca, or Mayan soup of the day, is a family heirloom, the recipe was created by Chef Elliott Castellanos.he is the founder of the Bontá restaurant located at 50.5 km of the Inter-American Highway.

“I’ve had this soup at my wife’s for over 20 years because her grandmother made it at a certain time of the year. during the ichintal season to make use of this delicious tuber or root. He made it not only for the family, but for workers returning from the corn harvest, this activity is known as tapisca.”, indicates Castellanos. “Later, my wife continued this tradition in our family, so I baptized it with this name,” adds the chef. Based on Planting and harvesting timesyellow and white corn from Maga is primarily harvested from July to December, depending on the region.

“The characteristic of this new version I made is to use as much of the güisquil plant as possible: the fruit, the leaves and the ichintal. This dish has a delicious taste peppy” – claims the chef, who says that since carbohydrates are a source of energy, they increase their nutritional value when combined with other ingredients.

Nutritional properties

“To Güisquil can be attributed to its great gastronomic versatility, as a savory or sweet, everyday or festive dish, invaluable for soft or low-calorie diets, but with an acceptable nutritional value,” says Luis Villar Anleu in his book Guatemalan popular cuisine (2021, third edition). “Güisquil takes on its own forms in the hybrid kitchen chilaquilas; remnants of colonial creation in slippers and modernism in salads,” he adds.

It is regularly consumed in indigenous communities and is not missing from sancocho and most broths. They are an essential and identifying element in some puliques, fritangas and fritangas vegetarian food, refers to the author, who highlights its easily digestible and large supply of starches fiber, so it is healthy. One of the preparations of its leaves is panties.

Also read: Guatemalan dessert recipes to sweeten the palate

“In particular, ichthyants cooked only in salt water and cut into small pieces form a diet high in fiber, low in fat and low in carbohydrates, it is recommended to control triglycerides and cholesterol levels, and is useful in the prevention and treatment of high blood pressure and cardiovascular problems., Add. Sliced ​​ichíntales are also often eaten wrapped in eggs and smothered in tomato sauce, he points out.

Ingredients

½ pound tender ichintal
2 spiced whiskeys
5-6 young güisquil leaves
½ pound tomatoes
1 medium onion
1 clove of garlic
2 ounces pumpkin seeds
1 small bunch of coriander
1 kilo of chicken breast
Salt to taste

Preparation

Boil the chicken in one liter of water, with salt to taste. When it’s cooked, chop it. Reserve it, just like the water from which the soup is made.
Fry the tomatoes, onion and garlic cloves, then the pumpkin seeds in a pan or coma until they are brown or golden brown. Peel the ichintal. It is recommended to hit all areas of the ichintal with the palm of a knife so that the skin comes off easily, as well as in the güisquil. The latter is cut into pieces of any size. Keep these vegetables in water so that they do not lose their color. Trim the güisquil leaves and cut into strips. This culinary technique is called your siphon. Also keep them in water so they don’t wilt.

Place the pumpkin seeds in a blender with a glass of water and blend until smooth. Then put it through a fine filter to extract all the flavors. In the same blender, blend the tomatoes, onion and garlic with the chicken water. Then put this mixture in a pot with half a liter of water and cook the ichintal, güisquil and coriander in it. When these vegetables are almost cooked, throw in the shredded guisquil leaves and shredded chicken. Season with salt. Remove cilantro before serving. You can add half a glass of cream or yogurt. For greater nutritional benefits, make boxboles with corn dough and güisquil leaves, a very easy-to-prepare dish of great historical value to the Maya. Decorate with pumpkin seeds.

Also read: Rare fruits and vegetables that grow in Guatemala.

chef profile

  • Elliott Castellanos Guillén is a professional chef with more than 30 years of experience.
  • Baker and pastry chef, as well as national and international cuisine instructor.
  • Hosts Chef Elliott’s radio show at home.
  • Member of the Latin American Master Chef Association.
  • President of the Chimaltenango Gastronomic Collective.
  • Organize and participate in various altruistic and educational activities in your community.
  • He organized various culinary competitions and won numerous awards at gastronomic festivals.

Also read: Ancient and tasty chompipe salpor

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