Suban’ik is a traditional Q’eqchi’ dish from Cobán, Alta Verapaz, made with meat wrapped and steamed in a chile and spice sauce, inside banana or maxán leaves.
It’s one of the most elaborate dishes of Verapaz cuisine, valued for the deep flavor the meat develops as it cooks wrapped with the sauce.
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Guatemalan Suban’ik
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Guatemalan
Ingredients
- 1 kg of beef or pork, in pieces (about 2.2 lb)
- 4 of guaque chiles, toasted and soaked
- 2 of pasilla chiles, toasted and soaked
- 3 of tomatoes, roasted
- 1 of onion, roasted
- 3 cloves of garlic, roasted
- 1 tablespoon of achiote (annatto)
- 1/4 cup of corn masa (to thicken)
- 8 of banana or maxán leaves, for wrapping
- to taste of salt
Instructions
- Prepare the chiles, lightly toast the guaque and pasilla chiles and soak them in hot water until softened.
- Blend the sauce, blend the soaked chiles, roasted tomatoes, onion, garlic, and achiote until you get a smooth sauce.
- Thicken, dissolve the corn masa in a little water and add it to the sauce, cooking a few minutes until it thickens slightly.
- Season the meat, coat the raw meat pieces with the thick sauce, making sure they’re well covered.
- Wrap, place portions of sauce-coated meat on the banana or maxán leaves and wrap well, forming sealed packets.
- Steam, place the wrapped packets in a pot with boiling water, without letting them touch the water directly, and steam for 2 to 3 hours.
- Check doneness, make sure the meat is tender before removing from heat.
- Serve, serve hot, inside the same leaf, with tortillas.
Tips for getting it right
- Wrapping the meat well in the leaves keeps the sauce from leaking out during steaming.
- Achiote is key to suban’ik’s characteristic color and flavor.
- Steaming for the necessary time lets the meat cook slowly and absorb all the sauce’s flavor.
- The maxán or banana leaves should be clean and lightly passed over a flame to become more pliable before wrapping.
Traditional variations
- It’s a traditional dish of Q’eqchi’ culture from Cobán, Alta Verapaz.
- It can be made with beef, pork, or a combination of both.
How to serve
Suban’ik is served hot, inside the same leaf it was cooked in, with corn tortillas.
It’s one of the most elaborate and representative dishes of Alta Verapaz cuisine.
Recommended sides
- Corn tortillas
Did you know?
Suban’ik is a central dish of Q’eqchi’ culture, cooked inside banana or maxán leaves in a style similar to tamales.
Its name comes from the Q’eqchi’ language and is deeply associated with the traditional cuisine of Cobán.
Frequently Asked Questions
It's a traditional Q'eqchi' dish from Cobán, Alta Verapaz, of meat wrapped in banana leaves and steamed in a chile and achiote sauce.
Banana or maxán leaves are used, lightly passed over a flame so they become more pliable for wrapping.
Suban'ik is steamed for 2 to 3 hours, until the meat is fully tender.
Yes, it can be made with beef, pork, or a combination of both, depending on preference.
