In this video you will learn how to make Puerto Rican style Guanimos. Very easy and simple to make!
A traditional Puerto Rican recipe, Guanimos are also known as Guanimes, Mapiro y Andullo.
This recipe is very easy to make and only takes a few ingredients. Traditionally, Guanimos are served with Bacalao and Tocino, but there are many alternatives to eating this hearty dish; just drizzled in olive oil also taste great!
This recipe makes 22-24 guanimos.
Guanimos Puertorriqueños
Ingredients:
1 cup Flour
1/2 cup cornmeal
1 Tablespoon Sugar + 1 teaspoon extra
1 teaspoon Salt + 1 teaspoon extra
2 Tablespoons Olive Oil + 1 Teaspoon extra
1-1/2 cups Water
Procedure:
1. Combine your dry ingredients, mix well.
2. Mix water and oil, bring to a boil over medium-high heat.
3. Once water is boiling, add dry ingredients and mix until there are no dry ingredients visible.
4. Form a firm ball, lower heat and continue cooking the dough for approximately two minutes. Remove from heat and let the dough cool for 5 minutes or until it's cool enough to handle with your hands.
5. Grab about an ounce of dough and knead it until its smooth. Form into a ball, then using your palms form the dough into a cigar shape.
6. Refrigerated until Guanimos are completely cooled.
7. Boil 6 cups of water with additional olive oil, sugar, and salt.
8. Once the water comes to a full boil, drop in your Guanimos.
9. Once Guanimos float to the surface, continue boiling for another 2 minutes.
10. You'll notice they will swell a little. Do not overcook because they will break down and turn into mush.
11. Serve with your favorite toppings or drizzle with olive oil.
In Puerto Rico, we usually serve this dish for lunch because it's really hardy.
Helpful tip: If you need to make a bigger batch of Guanimos remember to use
☆ 2 parts of flour to 1 part of cornmeal
☆ Use an equal amount of water to dry ingredients (for example 3 cups dry ingredients to 3 cups of water.)
☆ For every cup of dry ingredients use 1 tablespoon of sugar and 1 teaspoon of salt.
☆ For every cup of dry ingredients use 1 Tablespoon of Olive Oil.
☆ You can refrigerate guanimos for up to 3 days in advance.
☆ Remember to completely cool Guanimos before adding to boiling water, this is so they can maintain their shape.