In this captivating episode of Galloping Getaways, we take our listeners on a vibrant journey to the enchanting country of Guatemala, a land rich in culture, history, and breathtaking landscapes. Join us as we sit down with Nicole Kristmann from Guatemalan Horse Tours, who will share her passion for horseback riding through some of the most stunning terrains the country has to offer. From lush green mountains to picturesque villages, Nicole will unveil the unique experiences that await adventurers on horseback. Get ready to explore the beauty of Guatemala from a whole new perspective, as we delve into stories of unforgettable rides, the deep connection between riders and their horses, and the cultural treasures that make this destination truly special. Whether you're a seasoned equestrian or a curious traveler, this episode promises to inspire your next getaway!
HORSES IN THE MORNING Episode 3572 – Show Notes & Links:
Recipe:
Pepián de Pollo – Guatemala’s National Dish
chicken, cut into serving pieces, with skin and fat removed
water
fresh tomatoes (Roma)
chile pasa ( ancho or pasilla), dried with seeds and stem removed
chile guaque (guajillo), dried with seeds and stem removed
white onion
sesame seeds (ajonjoli)
shelled pumpkin seeds (pepita)
cinnamon stick
dried achiote
cilantro
corn tortillas or French bread
salt to taste
Pre-cooked fresh vegetables such as green beans (stems removed), huisquil (peeled and chopped into large pieces) or potato (peeled and chopped).
1. Begin by cutting the chicken into serving-sized pieces and simmering it in 5 cups of water with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.
2. Dry roast (toast) the cinnamon stick, pumpkin seeds and sesame seeds separately in a dry skillet (with no oil) until browned but not burned. The pumpkin seeds will pop when they’re fully toasted.
3. Dry roast (toast ) two corn tortillas (or a piece of crusty French bread) in the same dry skillet. Remove from pan, pour small amount of water over it to moisten and set aside.
4. Next, char the Roma tomatoes, chiles (stems and seeds removed) and onion over a dry skillet in batches until very well browned.
5. Then, process the toasted sesame seeds, pumpkin seeds and cinnamon stick in a spice grinder or food processor until a very fine powder. You’ll likely need to pulse it several times to get it fine enough.
6. Add the charred tomatoes, chiles and onion to the food processor. Remove the stem ends but don’t peel the tomatoes or onions. The charred skins add extra flavour and aroma to the sauce.
7. Add the charred tomatoes, chiles and onion to the food processor. Don’t peel the tomatoes as you want the charred skins included in the sauce. If you processed the seed mixture in a spice grinder, add it to the food processor.
8. Add the achiote, cilantro and a half teaspoon of salt to the mixture. Process for several minutes until very smooth.
9. Add the toasted and soaked corn tortillas (or French bread) and four cups of reserved chicken broth to the tomato and seed mixture and process until very smooth.
10. Pour the sauce into the pot, bring to a low boil. Add the chicken. Simmer over a low heat for 15 minutes or longer until the sauce is very thick and a deep red colour. Add more water or broth if you prefer a thinner consistency.
11. Add the chopped and pre-cooked vegetables (if using) at the very end.
12. Serve with a sprinkling of toasted sesame seeds or finely chopped cilantro, white rice and wedges of fresh avocado on the side
