Chugchucaras Guatemaltecas

Ingredients

In the Guatemalan adaptation of Chugchucaras, the original Ecuadorian dish is transformed by incorporating Guatemalan flavors and ingredients. While the core concept of marinated and grilled meat remains the same, the Guatemalan version adds crispy pork rinds and fried plantains to the dish. Additionally, the tomato sauce in the Guatemalan version is given a tangy twist to complement the flavors of the other components. We alse have the original recipe for Chugchucaras, so you can check it out.

• 500g (1.1 lb) beef, pork, or chicken, cut into bite-sized pieces 500g (1.1 lb) beef, pork, or chicken, cut into bite-sized pieces
• 200g (7 oz) pork rinds 200g (7 oz) pork rinds
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, diced 1 onion, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the meat, lime juice, Worcestershire sauce, cumin powder, paprika, minced garlic, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated meat and cook until browned and cooked through.
3. 3.
   In a separate skillet, fry the pork rinds until crispy. Remove from heat and set aside.
4. 4.
   In the same skillet, fry the sliced plantains until golden brown. Remove from heat and set aside.
5. 5.
   In a saucepan, heat a tablespoon of vegetable oil. Add the diced tomatoes, onions, and bell peppers. Cook until the vegetables are soft and the flavors are well combined. Season with salt and pepper.
6. 6.
   Serve the grilled meat, crispy pork rinds, fried plantains, and tomato sauce together on a platter.

Treat your ingredients with care...

• Pork rinds — Make sure to choose pork rinds that are fresh and crispy for the best texture in the dish.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of cumin powder and paprika.
• Serve Chugchucaras Guatemaltecas with a side of rice and beans for a complete meal.
• Experiment with different types of meat to find your favorite combination.
• If you don't have access to pork rinds, you can substitute them with crispy bacon.

Serving advice

Chugchucaras Guatemaltecas is best served hot, straight from the grill. Arrange the grilled meat, crispy pork rinds, fried plantains, and tomato sauce on a large platter to showcase the vibrant colors and flavors of the dish. Serve with warm tortillas or rice on the side.

Presentation advice

To enhance the presentation of Chugchucaras Guatemaltecas, garnish the platter with fresh cilantro leaves and lime wedges. The bright green cilantro adds a pop of color, while the lime wedges provide a tangy freshness. Arrange the ingredients in an appealing and organized manner to make the dish visually appealing.