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Subanik is a traditional Guatemalan stew loved by locals for its rich and comforting flavors. When it comes to traditional Guatemalan food, this is a favorite Guatemalan recipe for special occasions. This hearty Guatemalan dish has a variety of ingredients, including three different meats, a sauce with a tomato base, and various chiles. Here you will find a detailed Subanik recipe from Guatemala to make this typical Guatemalan food at home!
Subanik is considered a comfort food in Guatemala, perfect for enjoying on a cold evening or as a way to warm up after a long day. It’s a great Guatemalan dish for a family dinner or a special occasion.
If you are looking for a delicious Guatemalan typical food that is perfect for a cold day, give Subanik a try. This hearty Guatemalan stew is sure to please.
What are the Ingredients for Subanik?
The exact ingredients used in a Subanik recipe can vary depending on the region of Guatemala and the cook’s preferences. Usually, you make Subanik with three types of meat: pork, beef, and turkey. However, there are versions with only one or two meats, and many recipes replace turkey with chicken.
The meats are prepared in a tomato-based stew flavored with various spicy and sweet peppers as well as onion, garlic, and herbs. The stew is thickened with corn flour or masa.
How is Subanik Prepared?
Subanik has a unique preparation method. Traditionally, you cook Subanik by wrapping it in a nest made from mashan leaves, then tied with a Cibaque rope and steamed. The dish is usually presented on a banana leaf-lined serving platter.
The Origin and History of the Subanik Traditional Guatemalan Recipe
Guatemalan cuisine is a diverse and complex blend of different cultural influences, with many dishes featuring pre-Columbian elements, such as the dish known as Subanik. According to researcher Luis Anleu, many pre-Columbian meals heavily depended on chili.
Mayan linguistic conventions integrated chili into the names of dishes like Tob’ik, Jo’konrax ik, Puch’un ik, and Sub’anik. They have become chili-based delicacies but have lost their original flavor due to the low tolerance for spicy food among mixed-race populations.
Although many sources on the internet will tell you that Subanik is a ceremonial Mayan dish, you can trace its origins back to colonial times. It is believed that the inhabitants who emigrated from Antigua Guatemala after the Santa Marta earthquake in 1776 brought the recipe with them to San Martín Jilotepeque.
Originally, the dish was only prepared for special occasions and wealthy families. Still, over time it became more widely available and is now considered a typical dish for rural and urban populations. It is often consumed at celebrations and festivals. It is regarded as an exclusive dish by some due to its unique taste, achieved through different chili peppers and three types of meat: chicken, chompipe (turkey), and pork.
Guatemalan Subanik recipe
Ingredients
- 1 lb pork loin, cut into large cubes
- 1 lb de beef rib, cut into large cubes
- 1 lb turkey or chicken pieces
- One bunch of chives
- 8 ripe tomatoes
- 3 tomatillos
- One onion, cut into quarters
- 3 cloves of garlic (unpeeled)
- 2 dried Pasilla chilies
- 3 dried chiltepe chilies
- 2 dried Zambo chilies
- 2 dried Cobanero chilies
- 2 dried Guaques chilies (or guajillo chilies)
- 1/3 cup of masa flour (to thicken)
- ½ to 1 cup of beef broth
- One sprig of thyme
- 2 bay leaves
- Calathea leaves (maxán or mashán leaves or banana leaves)
- Cibaque thread (or raffia strings)
- Salt (to taste)
- Black pepper (to taste)
How to Make the Best Subanik Stew
- Cut the meat into chunks. Then season with salt and pepper.
- Add a little oil to a large pan. Seal the beef and chicken, over medium-high heat, for a few minutes. Add the chicken. Add the chives, cover with water, and cook covered for 30 minutes. Set aside.
- Remove the stem and seeds from the dried chilies. Add the dried chilies to a bowl and pour hot water over them to rehydrate. Set aside for about 20 minutes.
- Meanwhile, grill the tomatoes, onion, garlic, and tomatillo on the grill (or roast in the oven) for about 10 minutes. If you’re using fresh chilies, grill them at the same time.
- Peel the tomatoes, tomatillos, and garlic. In a blender, mix the roasted tomatoes, tomatillos, onion, garlic, rehydrated chilies, and masa flour until a smooth puree is achieved.
- Add ½ cup of beef broth to blend, and add more if needed.
- Season with salt and pepper.
- Wash the leaves and pass them over a flame for a few seconds so that they become flexible. Next, prepare a wide shallow pot, lining the bottom with maxán leaves (or banana leaves).
- Add the meats, then the sauce, and season with bay leaves and thyme.
- Fold the leaves towards the center over the stew so that it is covered and steam does not escape. You can also tie the leaves with natural raffia strings (or cibaque threads from maxán leaves)
- Then, cover the pot and let the mixture cook over medium heat for at least one hour.
- Add a little water to the bottom of the pot if it dries out too much.
- Serve directly from the pot or on plates lined with leaves.
Tips for Making Subanik:
- Make a milder version: This recipe is a bit spicy. But if you want to make a milder version, omit or reduce the chiltepe and Cobanero chiles.
- Chili pepper substitutions: If you can’t find chiltepe chiles (also known as tepin pepper or bird pepper), you can use half of a serrano pepper or one jalapeño pepper. You can use chipotle pepper to substitute Cobanero pepper (a pepper usually only found in Guatemala).
- Alternative cooking method: If mashan leaves are unavailable, you can use a Dutch oven as an alternative.
- Play around with the meats: Although the traditional Subanik has three meats, you can make this dish with only one, two, or all three. Also, substitute the cuts of meat for what you have at home; just be aware that cooking times may change depending on the meat you use. A Subanik recipe using chicken or turkey only will require less cooking time, for example.
What to Serve with Subanik?
I usually serve Subanik with rice or tortillas, which my kids love to use to scoop up the delicious stew. Some people also like to add a squeeze of lime juice or a sprinkle of cilantro on top of the casserole for added flavor.
Subanik is also often accompanied by corn tamales. You can also add fresh avocado slices to your Subanik to balance off the spiciness.
Other Guatemalan Traditional Stews You Must Try:
Guatemalan Cocido:
This slow cooker version of my grandma’s traditional Guatemalan Cocido recipe is an easy-to-make vegetable and beef stew. It will surely become your favorite go-to comfort food, as it is mine!
Pollo en Jocón (Tomatillo Chicken Stew) Recipe from Guatemala:
This easy and healthy recipe for Pollo en Jocón, tomatillo, and cilantro chicken stew, is a traditional dish from Guatemala.
Guatemalan Hilachas de Carne:
An easy Instapot and slow cooker shredded beef stew recipe for a traditional Guatemalan dish. Similar to the Mexican Ropa Vieja recipe, it is a flavorful, easy-to-make shredded beef stew simmered in a velvety tomato-based recado sauce.
Beef Tongue in Tomato Sauce (Lengua en Salsa Roja)
Lengua in Salsa Roja is a traditional Guatemalan dish. This Guatemalan recipe for lengua en salsa roja uses beef tongue cooked slowly in a rich tomato sauce, showcasing the depth of Guatemala’s food traditions. This beef tongue recipe combines the soft texture of this meat with the rich and flavors of the tomato sauce, making it one of my favorite Guatemalan recipes.
Gallina en Pepián Dulce:
My twist on a traditional Guatemalan recipe served in chocolate sauce. The recado resembles mole, a sauce known well in Guatemala’s northern neighbor, Mexico. Its flavor, however, is remarkably distinct due to roasted sesame and squash seeds.
Guatemalan Pepián De Pollo:
This Guatemalan chicken stew is rich in flavors and filled with roasted spices. You can make Pepián with chicken, beef, or pork and stew it in a tomato-based sauce with roasted seeds and peppers.
More Traditional Guatemalan Recipes You’ll Love
Have you ever tried Guatemalan cuisine? It’s a delightful combination of Mayan and Spanish flavors, resulting in a one-of-a-kind taste experience. From the scrumptious tamales Colorados to the comforting Pepian stew, your taste buds are in for a real treat. Trust me, once you try it, you won’t be able to resist whipping up some of these recipes at home. So, let’s get our aprons on and get cooking!
Kak’ik: A Comforting Guatemalan Turkey Soup
Kakik is a traditional Guatemalan soup that’ll surely warm your heart and soul! This Guatemalan dish is packed with flavor and nutritious ingredients, with its juicy turkey, warming spices, and fresh veggies.
Guatemalan Bacalao A La Vizcaina
A savory dish with a rich history, Bacalao is a staple on many Guatemalan tables during Lent and Holy week! Made with tender cod fish and a rich and savory tomato sauce, This hearty stew is perfect for seafood lovers!
Salpicón De Res: An Easy Guatemalan Recipe
A shredded or diced beef salad loaded with citrus flavors! It is a tasty traditional Guatemalan food perfect as a party appetizer or a wholesome main dish. Unlike any other salad you have ever tried, this Guatemalan dish is full of fresh vegetables and a delicious marinade!
Best Recipe For Agua De Tamarindo: A Guatemalan Tamarind Drink
Why settle for boring drinks when you can experience the bold and vibrant taste of Agua de Tamarindo? Get ready for a burst of tropical goodness with this Guatemalan drink! This beloved beverage is a tangy-sweet delight made from tamarind fruit pulp. Perfect for quenching your thirst on a hot day, this refreshing drink will leave you craving more!
Guatemalan Chiles Rellenos
This traditional Guatemalan recipe is somewhat different from the Mexican Chiles Rellenos. It is made with sweet peppers, filled with a concoction of beef and veggies, and served drizzled with tomato sauce.
Barquillos Recipe: Delicious Guatemalan Cookies
Barquillos are crispy sweet cookies rolled into long cylinders. This easy-to-make Guatemalan recipe is a treat for those who have never tried these delicious wafer roll cookies. You’re sure to fall in love with them.
Jocotes En Miel, An Easy Guatemalan Dessert
If you are a sweets lover like me, jocotes en miel is one of the Guatemalan desserts you must try! These juicy jocotes (hog plums) are cooked in a bubbling sweet syrup and heavenly spices.
Guatemalan Horchata:
This refreshing rice drink from Guatemala is a total game-changer! With its creamy blend of rice, cinnamon, and vanilla, this traditional Guatemalan beverage is the perfect treat on a hot day. But it is also a light dessert or snack your kids will love. So, kick back, relax, and get ready to sip your way to paradise with every delicious drop!
Guatemalan Subanik Recipe
A traditional Guatemalan stew full of spicy flavors
Ingredients
- 1 lb pork loin, cut into large cubes
- 1 lb de beef rib, cut into large cubes
- 1 lb turkey or chicken pieces
- 1 bunch of chives
- 8 ripe tomatoes
- 3 tomatillos
- 1 onion, cut into quarters
- 3 cloves of garlic (unpeeled)
- 2 dried pasilla chilies
- 3 dried chiltepe chilies
- 2 dried zambo chilies
- 2 dried cobanero chilies
- 2 dried guaques chilies (or guajillo chilies)
- 1/3 cup of masa flour (to thicken)
- ½ to 1 cup of beef broth
- 1 sprig of thyme
- 2 bay leaves
- Calathea leaves (maxán or mashán leaves or banana leaves)
- Cibaque thread (or raffia strings)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Cut the meat into chunks. Season with salt and pepper.
- Add a little oil to a large pan. Seal the beef and chicken, over medium-high heat, for a few minutes.
- Add the chicken and chives, and cover with water. Cook covered for 30 minutes. Set aside.
- Remove the stem and seeds from the dried chilies. Add the dried chilies to a bowl and pour hot water over them to rehydrate. Set aside for about 20 minutes.
- Meanwhile, grill the tomatoes, onion, garlic, and tomatillo on the grill (or roast in the oven) for about 10 minutes. If you're using fresh chilies, grill them at the same time.
- Peel the tomatoes, tomatillos, and garlic. In a blender, mix the roasted tomatoes, tomatillos, onion, garlic, rehydrated chilies, and masa flour until a smooth puree is achieved.
- Add ½ cup of beef broth to blend, add more if needed..
- Season with salt and pepper.
- Wash the leaves and pass them over a flame for a few seconds so that they become flexible. Prepare a shallow wide pot, lining the bottom with maxán leaves (or banana leaves).
- Add the meats and then the sauce. Season with bay leaves and thyme.
- Fold the leaves towards the center over the stew so that it is covered and steam does not escape. You can also use natural raffia strings (or cibaque threads from maxán leaves) to tie the leaves.
- Then, cover the pot and let the mixture cook over medium heat for at least one hour.
- Add a little water to the bottom of the pot if it dries out too much.
- Serve directly from the pot or on plates lined with leaves.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 18gSaturated Fat: 3.7gCholesterol: 75mgSodium: 1340mgCarbohydrates: 18.1gFiber: 4.4gSugar: 6.7gProtein: 50.4g
This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Values may vary depending on ingredients, brands, serving packages, or other nutritional factors.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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I love Subanik! it is my ultimate Guatemalan comfort food! thanks for sharing such a delicious recipe!