GUANIMOS FÁCILES(CORN POCKETS, PASTELES OR HAYACAS)
(Caribbean delicacy. Good for appetizers.)

Guanimos are wrapped and tied tightly to prevent the water from leaking in when reheated in boiling water, this produces a distinct shape. We are presenting here a quick, easy version. You can make them different sizes: big for a quick meal or small to be served as finger food.
Serves: 8 people

Before starting to cook:
Soak the corn flour in the stock a couple of hours before starting to cook.

1 cup of corn flour (medium grain)
2 cups of chicken stock, skimmed and at room temperature
1 green pepper
1 small red onion, diced into very small cubes
1/2 lb of ground beef
1 teaspoon of parsley, chopped finely
oregano
salt
ground black pepper
1 tbsp oil
2 tbsp water
1 tablespoon of tomato paste
1 teaspoon of sugar
16 corn cob peels (you can use waxed paper)
String (the kind used for tying ham while cooking)
1/2 cup of ketchup
1 teaspoon of Tabasco sauce

Cut the green pepper and get rid of the seeds. Chop the green peppers in small cubes about the same size as the onions.

Put the ground beef in a bowl, mix in the pepper, onion, parsley, a pinch of oregano, 1 teaspoon salt, and a pinch of pepper.

In a shallow pan heat a tablespoon of oil. Add the ground beef mixture and stir so it cooks uniformly.

Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.

In an iron pot mix in the soaked corn flour and sugar. Put on the stove, stirring constantly to avoid sticking. Adjust salt to taste. When it breaks a boil lower the fire to medium and continue stirring until it reaches the consistency of a firm dough. Let cool to room temperature.

Spread oil on the palms of your hand. Put a tablespoonful of the corn mixture on the palm of your hands and work it into a thick disk. Reserve.

Repeat the previous procedure and put half a teaspoonful of the meat on top. Cover with the first disk, seal and work into the shape of a pocket.

Wrap with the corn peels or the waxed paper. Tie and reserve. Repeat with the rest of the dough.

Fill a large pot with water and bring to a boil. Dump the pockets inside and leave at medium fire for 5 minutes. Take out of the water and unwrap.

Serve hot accompanied with Tabasco sauce and ketchup on the side.

Source: Aunt Clara's Kitchen; Dominican Republic