How to Make Authentic Puerto Rican Guanimes

Puerto Rican guanimes are a comforting dish made from a simple cornmeal dough. These dumpling-like treats have been enjoyed for generations and are often served with bacalao guisado (Puerto Rican stewed cod) or a hearty side of rice and beans. The smooth, slightly chewy texture and mild corn flavor make them the perfect base for soaking up flavorful sauces.

The first time I made guanimes, I had no idea what to expect. I had eaten them plenty of times at family gatherings, but making them myself felt a little intimidating. Would they fall apart in the water? Would they be too dense? I was relieved when I saw them float to the top of the pot, just like they were supposed to.

Now, making guanimes is one of my favorite ways to bring the flavors of Puerto Rico into my kitchen. If this is your first time making them, don’t worry—I’ll walk you through every step, including the little tricks I’ve learned along the way.

What is Guanimes?

Guanimes are traditional Puerto Rican cornmeal dumplings that date back to the indigenous Taíno people who lived on the island before Spanish colonization. The Taínos used corn as a staple ingredient, preparing it in many different ways, including these dense, doughy dumplings. Over time, the recipe evolved with Spanish and African influences, but guanimes remained a beloved dish in Puerto Rican cuisine.

These dumplings are similar to tamales but without the filling. While some versions are wrapped in banana leaves before boiling, I like to keep things simple by boiling them directly in water. Their texture is firm yet tender, and their mild corn flavor pairs well with bold, savory dishes.

One of my favorite ways to eat guanimes is with stewed cod, a dish that combines salted fish with tomatoes, onions, and peppers. The dumplings soak up the flavorful sauce, making every bite rich and delicious. Another classic pairing is a side of rice and beans, which makes the meal even more filling. I also enjoy guanimes on their own with a little butter or olive oil for a quick and easy snack.

Ingredients to Make This Recipe

Guanimes only require a few pantry staples, but I’ve learned that using the right ingredients makes a big difference. Here’s what you’ll need:

• Water – Used both in the dough and for boiling, it helps combine the ingredients and cooks the guanimes.
• Olive oil – Keeps the dough soft, prevents sticking, and adds a light, fruity flavor. I always add a little extra to make the dough smoother.
• All-purpose flour – Gives structure to the dough, preventing it from becoming too crumbly. I’ve tried skipping this ingredient before, and trust me—it makes a difference.
• Cornmeal – The key ingredient, providing the classic texture and mild corn flavor. I prefer fine cornmeal for a smoother dough.
• Salt – Enhances the flavor and brings out the natural taste of the cornmeal.

How to Make Puerto Rican Guanimes

The first time I made guanimes, I was afraid the dough would be too dry or too sticky. The trick is to get the right balance of ingredients and let the dough rest before shaping. Follow these steps, and you’ll have perfect guanimes every time.

1. Prepare the boiling water – In a large pot, bring water to a boil with some salt and olive oil. This ensures the guanimes cook evenly and absorb a little flavor.
2. Mix the dough – In a bowl, combine the cornmeal and flour. Slowly add the hot water while stirring continuously with a wooden spoon. It will start to thicken into a dough.
3. Knead the dough – Once the dough has cooled slightly, knead it with a bit of olive oil until it becomes smooth and pliable. Let it rest for about 20 minutes. I used to skip this step, but I’ve realized that resting the dough makes it much easier to shape.
4. Shape the guanimes – Take portions of the dough and roll them into 4-inch-long cylinders, about 1 inch thick. These don’t need to be perfect, but try to keep them uniform so they cook evenly. I like to shape them with slightly tapered edges to prevent cracking.
5. Boil the guanimes – Carefully drop them into the pot of boiling water. Add more salt and olive oil. Let them cook for about 40-45 minutes, or until they rise to the top. Once they float, let them cook for an additional 5 minutes to ensure they are fully cooked inside.
6. Serve and enjoy – Remove the guanimes from the water and let them cool slightly. Serve them hot with a flavorful stew or seafood dish. If I’m in the mood for something simple, I’ll drizzle them with olive oil or butter before eating.

Tips for Making Puerto Rican Guanimes

I’ve learned a few tricks from making guanimes over the years. Here are some of my best tips:

• Use hot water when mixing the dough to ensure everything combines smoothly.
• Knead thoroughly to get a soft, elastic texture. If the dough is too dry, add a little more olive oil.
• Let the dough rest before shaping to improve texture and make it easier to work with. I used to rush this step, but now I know it’s worth the wait.
• Keep the shapes consistent so they cook evenly.
• Don’t overcrowd the pot—give the guanimes space to float as they cook.
• Serve immediately for the best taste and texture.
• Experiment with toppings like butter, olive oil, or a sprinkle of fresh herbs to enhance the flavor.

Frequently Asked Questions

Can I make guanimes ahead of time?

Yes! I like to make a batch and store them in an airtight container in the refrigerator for up to three days. When I’m ready to eat, I reheat them by steaming or boiling for a few minutes.

Do guanimes have to be wrapped in banana leaves?

Traditionally, guanimes are wrapped in banana leaves, but I usually skip this step for convenience. If you want a more authentic touch, you can wrap them before boiling to add extra flavor.

Can I use a different type of flour?

All-purpose flour works best for texture, but I’ve experimented with masa harina, and it works too. However, the texture is slightly different—softer and less firm.

What is the best way to serve guanimes?

I always serve guanimes with a hearty stew or seafood dish because they soak up sauces beautifully. If I want something lighter, I eat them plain with olive oil and a pinch of salt.

Are guanimes gluten-free?

No, this recipe contains all-purpose flour, which has gluten. I’ve tried making them with a gluten-free flour blend, but the texture isn’t quite the same.

Can I add flavors or fillings to guanimes?

Traditional guanimes are plain, but I sometimes add a little garlic powder or herbs to the dough for extra flavor. Just keep in mind that they’re meant to be paired with flavorful dishes, so they don’t need much seasoning.

Have you tried making guanimes? If so, I’d love to hear how they turned out! The first time I made them, I was nervous, but now they’re one of my favorite comfort foods. If you give them a try, leave a rating and let me know how you liked them.