Modo impresión:
Selecciona las secciones que deseas incluir y luego presiona Imprimir.
June 4, 2026
Difficulty
Medium
Total cooking time
120 min
Portions
12
Cultural context
General information
Pulique is a dish with great spiritual significance, used as an offering to the gods for the land´s fertility and the yearly harvests during Mayan rituals. The pulique is served in Sololá and Suchitepéquez for the Ikmoy Sqúul "those who bring the fruit" ceremony, the journey that the cofradías make to bring food as an offering to Jesus each Good Friday during Holy Week.
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.
-
1
Cut the meat into cubes and fill a saucepan or pot with water. Add the meat, salt, and a wedge of onion to the water. Cook for 30 minutes over medium heat.
Save the broth for later. -
2
While the meat is cooking, wash and dice the güisquil and güicoy squash. Consider adding these vegetables first when adding to a boil, as they take more time to cook.
-
3
Peel and dice the potatoes, wash and place them in a container with water to prevent oxidation.
-
4
Wash the peas and cilantro.
Then, finely chop the cilantro. -
5
Add all the vegetables to a pot and cook over medium heat for 20 minutes, then set aside.
-
6
In a different pot, simmer the peppers in water for 10 minutes.
The tomatoes can be used raw or lightly steamed before blending. -
7
Blend all the ingredients except the meat and vegetables until smooth.
This step can be made with a blender or a mortar and pestle. -
8
Once the sauce is made, gradually mix in the masa until fully incorporated, there are no lumps, and the sauce has thickened.
-
9
Add the cabbage leaves, cooked vegetables, and the meat stock reserved from step 1.
-
10
Bring to a gentle boil, stirring constantly. Add salt to taste.
-
11
Serving suggestion:
Serve alongside white tamalitos, garnished with the cooked vegetables.
