Subanik

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Subanik is simply a ceremonial crockery of the Kaqchiquel Maya of Guatemala. It is traditionally steamed successful a nest of astir 6 to 8 ample mashan leaves tied astatine the apical with cibaque, oregon decorative rope. Because mashan leaves are not disposable successful the United States, cooking teacher Militza de Leon recommends utilizing a stainless-steel cookware oregon cast-iron Dutch oven for cooking, past transferring the finished subanik to a serving crockery lined with banana leaves, for presentation.

Though traditionally spicy, subanik tin beryllium toned down, depending connected the magnitude of chili capsicum used. In the Kaqchiquel language, immoderate crockery ending successful "ik" volition incorporate blistery chili peppers. Subanik tin beryllium refrigerated for up to 3 days; discard the banana oregon plantain leaves utilized for serving. The condiment unsocial tin beryllium frozen for up to 3 months.

Banana leaves are disposable successful immoderate Latin oregon Asian marketplace successful the area, specified arsenic Panam International Supermarket successful Langley Park, Bestway Supermarket successful Mount Pleasant, Asian Grocery Market successful South Arlington and Grand Mart successful Centreville.

To marque this a vegetarian dish, you whitethorn substitute roasted mushrooms and eggplant for the beef and chicken.

Serve with achromatic atom oregon tamales.

Adapted from a look of the Antigua Cooking School successful Antigua, Guatemala.

Ingredients

For the sauce

5 mean reddish doorbell peppers, chopped successful fractional from apical to bottom, past stemmed and seeded
12 Roma tomatoes, chopped successful fractional lengthwise
1 achromatic onion, chopped into quarters
5 tomatillos, husks removed
1 dried ancho chile pepper, washed wrong and out, seeds and stem removed
1 dried reddish chile pepper, specified arsenic chili de arbol
1 to 2 Thai reddish chile peppers

For the beef and chicken

2 tablespoons rootlike oil
1 1/2 pounds beef tenderloin, chopped into 1-inch cubes
1 1/2 teaspoons to 2 teaspoons salt
Freshly crushed achromatic pepper
1/4 cupful water, positive much arsenic needed
1 1/2 pounds boneless, skinless chickenhearted bosom halves, trimmed of excess fat, past chopped into 1-inch pieces
3 bay leaves
2 sprigs thyme
1 spoon sugar

For assembly

6 to 8 banana oregon plantain leaves, for presumption (optional)

Nutritional Facts

Per serving

Calories
309
Fat
11 g
Saturated Fat
3 g
Carbohydrates
11 g
Sodium
547 mg
Cholesterol
111 mg
Protein
40 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look of the Antigua Cooking School successful Antigua, Guatemala.

Tested by Brigid Schulte.

Published March 12, 2026