Guatemalan Hafalaab with a Twist

Ingredients

In this Guatemalan adaptation of Hafalaab, we incorporate traditional Guatemalan spices, black beans, sweet plantains, and a tangy tomato salsa to infuse the dish with the flavors of Guatemala. These additions enhance the taste profile and create a unique fusion experience. We alse have the original recipe for Hafalaab, so you can check it out.

• 1 cup (235ml) cornmeal 1 cup (235ml) cornmeal
• 1 cup (235ml) water 1 cup (235ml) water
• 1/2 lb (225g) ground beef 1/2 lb (225g) ground beef
• 1/2 lb (225g) ground pork 1/2 lb (225g) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (180g) cooked black beans 1 cup (180g) cooked black beans
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Vegetable oil for frying Vegetable oil for frying
• Tomato salsa for serving Tomato salsa for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 25g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal and water. Mix well until a thick batter forms. Set aside.
2. 2.
   In a separate bowl, mix together the ground beef, ground pork, chopped onion, minced garlic, cumin, coriander, paprika, salt, and pepper. Ensure the spices are evenly distributed throughout the meat mixture.
3. 3.
   Heat a small amount of vegetable oil in a skillet over medium heat. Add the meat mixture and cook until browned, breaking it up into small crumbles. Remove from heat and set aside.
4. 4.
   In the same skillet, add a little more oil and fry the plantain slices until golden brown on both sides. Remove from heat and set aside.
5. 5.
   Take a small portion of the cornmeal batter and flatten it in your palm. Place a spoonful of the cooked meat mixture and a few black beans in the center. Fold the edges of the cornmeal batter over the filling, shaping it into a small patty. Repeat with the remaining batter and filling.
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the cornmeal patties until golden brown and crispy on both sides. Remove from heat and drain on a paper towel.
7. 7.
   Serve the Guatemalan Hafalaab hot, topped with the fried plantains and accompanied by tomato salsa.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the batter.
• Ground beef and pork — Opt for lean cuts of meat to reduce the fat content in the dish.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet flavor.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or chopped jalapeños to the meat mixture.
• Serve the Guatemalan Hafalaab with a side of fresh avocado slices for added creaminess.
• If you prefer a vegetarian version, substitute the ground meat with cooked quinoa or lentils.
• Experiment with different types of salsa, such as mango or pineapple salsa, to add a tropical twist to the dish.
• To save time, you can prepare the cornmeal batter and meat mixture in advance and assemble the patties just before frying.

Serving advice

Serve the Guatemalan Hafalaab as a main course accompanied by a fresh green salad or steamed vegetables. Garnish with chopped cilantro for an extra burst of flavor.

Presentation advice

Arrange the Guatemalan Hafalaab patties on a platter, placing the fried plantains on top. Drizzle the tomato salsa over the patties and garnish with a sprinkle of paprika for a vibrant and appetizing presentation.