Guatemala, a country steeped in ancient history has me intrigued. On one hand it has its rustic town of Antigua nestled in between volcanoes and on the other hand the dirty, dangerous and "utterly forgettable Guate" as visitors describe the capital. I do not claim to be an expert on Guatemala or its cuisine and had to depend on my instincts when I picked our dish of the day- Jocon or pollo en Jocon a dish popular with the Mayan population of Guatemala.
Chicken breasts were seasoned, cooked and shredded. The broth was set aside. Meanwhile tomatilloes, cilantro, jalapeno, scallions and a couple of corn tortillas, soaked and drained were pureed together. Pumpkin and sesame seed were toasted and powdered in a coffee grinder. All the ingredients were combined at this point, blended till smooth and poured over the chicken. More broth was added to bring it to the right consistency and simmered for about 15 -20 minutes before serving. I served my Jocon with corn tortillas, but traditionally it is served over rice. Although the results were not terribly attractive to look at, it was incredibly moist and flavorful.
Away to Jamaica...lata...
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