Subanik (Mayan Steamed Meat Stew)

• Prep time: 20 mins

• Cook time: 1 hour 15 mins

• Total time: 1 hour 35 mins

• Servings: 6

• Country of Origin: Guatemala

Description

• A ceremonial royal Mayan dish originating from the Kaqchikel region of San Martín Jilotepeque.

• Features three meats (pork, beef, and chicken) steamed together inside mashán or banana leaves with a rich chile recado.

Presentation

• Served inside leaf packets opened at table to expose steaming red stew.

• Accompanied by white rice and corn tortillas.

Ingredients

• 300 g beef chuck, cut into cubes

• 300 g pork shoulder, cut into cubes

• 300 g chicken thighs, cut into pieces

• 6 ripe tomatoes

• 4 miltomates (tomatillos)

• 2 Guaque chiles, seeded

• 2 Pasa chiles, seeded

• 1 Cobán chile (whole)

• 1 onion, chopped

• 3 cloves garlic

• 1 tbsp achiote paste

• Banana leaves for lining pot

• 1 tsp salt

Directions

• Roast tomatoes, tomatillos, Guaque chiles, Pasa chiles, onion, and garlic in a skillet until soft.

• Blend roasted ingredients with achiote paste, Cobán chile, 1 cup water, and salt into smooth recado.

• Line bottom and sides of a heavy Dutch oven with overlapping banana leaves, leaving overhang.

• Toss beef, pork, and chicken cubes together with prepared recado sauce.

• Place meat and sauce mixture inside leaf-lined pot.

• Fold leaf overhang over top of meat to completely seal packet.

• Cover pot with lid and steam over low heat for 1 hour and 15 minutes until all meats are tender.

Optional Variations

• Subanik Single Meat: Prepare exclusively with pork or beef chuck.

Cooking Tips

• Steaming inside sealed banana leaves retains juices and infuses meat with earthy herbal aroma.

Nutrition Facts (Per Serving)

• Calories: 460 kcal

• Carbohydrates: 14 g

• Protein: 44 g

• Fat: 25 g

• Saturated Fat: 8 g

• Sodium: 510 mg

• Fiber: 3 g

• Sugar: 4 g