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June 2, 2026
Difficulty
Medium
Total cooking time
60 min
Portions
6
Cultural context
General information
This ancestral dish has Kaqchikel roots. It´s also known as Iguashte. This thick sauce is prepared with roasted and ground pumpkin (ayote) seeds, commonly known as pepitoria. The versatility of this ingredient has inspired international chefs to prepare a variety of haute cuisine dishes.
Process
Check each ingredient as they become available.
Ingredients
Step by step directions
Instructions
Mark each step after taking it to keep track of what has been done. Remember to follow each step in order.
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1
Add enough water to a pot and add the chicken cut into medium pieces. Cook over medium heat for 20 minutes.
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2
Clean and dice the green beans and the güisquil squash into small pieces while the chicken is cooking.
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3
Simmer the tomatoes, miltomates without the husk, the onion, garlic, and pasa pepper for 20 minutes over medium heat.
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4
Roast the sesame seeds in a griddle or saucepan.
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5
Except for the chicken, blend all of the ingredients until a thick, smooth sauce forms.
A mortar and pestle can also be used in this step. -
6
In a saucepan, add the chicken, green beans, and güisquil squash alongside the sauce.
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7
Mix the pepitoria with one cup of water and mix it into the sauce. This will thicken the sauce and deepen it.
Allow to simmer for around 20 minutes. -
8
Serving suggestion:
Serve with steamed white rice and vegetables, tamalitos, and chiltepe (small, hot Guatemalan pepper).
