Guatita is a traditional Ecuadorian dish. It is a stew made with tripe (beef stomach) that is cooked slowly. It is accompanied by a sauce made of peanut, milk, spices, and vegetables. Guatita is usually served with white rice, avocado, tomato, pickled onions, and chili.
Guatita is one of the most delicious dishes in the wide variety of Ecuadorian cuisine. It is prepared with mondongo (local name for beef stomach).
For a good guatita, three factors are important: first, that it is cooked for several hours (at least 2) so that the meat falls apart. The second is that the peanut sauce must enhance the flavor (so add your personal touch, maybe spicy or a bit sweet).
Finally, the accompaniments—such as white rice, tortillas, avocados, etc.—will definitely give your personal touch to the dish.
Guatita
Ingredients
1 kilogram of Beef stomach
10 milliliters of Lemon juice
10 cups of Water
5 Cilantro sprigs
8 Crushed garlic cloves
2 teaspoons of Ground cumin
½ cup of Peanut butter
2 cups of Milk
3 tablespoons of Butter
1 cup of Red onion cubed
2 cups of White onion cubed
½ Red or green bell pepper cubed
1 Peeled and seedless tomato cubed
2 teaspoons of Ground achiote
1 teaspoon of Dried oregano
4 Peeled potatoes cubed
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Marinate the beef stomach with water, salt, lemon juice, and let it rest for 10 minutes. Then, rinse and repeat the washing process.
Step 2 : Then, wash it very well a second time.
Step 3 : In a large pot, place the washed beef stomach with 10 cups of water, cilantro sprigs, 4 garlic cloves, a teaspoon of cumin, and salt.
Step 4 : Bring to a boil, reduce the heat, and cook slowly for 2 hours until the meat is tender.
Step 5 : Remove the stomach from the water, let it cool slightly, and reserve 2 cups of the cooking broth.
Step 6 : Once cooled, cut the beef stomach into very small pieces.
Step 7 : Now, prepare the sauce: in a skillet, melt the butter, add achiote, oregano, onion, bell pepper, tomato, cumin, remaining garlic, and salt.
Step 8 : Cook over medium heat for 5 minutes until the onions are soft.
Step 9 : Meanwhile, dilute the peanut butter with ½ cup of milk.
Step 10 : Place this mixture in a blender along with the sauté and the remaining milk, and blend until you get a creamy sauce.
Step 11 : In a large pot, combine the blended sauce, 2 cups of the broth from the beef stomach, potatoes, and the beef stomach pieces.
Step 12 : Bring to a boil, reduce the heat, and simmer until the potatoes are tender and the sauce begins to thicken.
Step 13 : Mash the potatoes slightly to thicken the sauce and adjust the salt.
Step 14 : Add pepper to taste.
Step 15 : To serve, place the guatita on a plate with rice, pickled onions, tomato slices, avocado, and chili.
Video
Preparation (simple version)
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