Guatemalan-style Tamales

Guatemalan-style Tamales Recipe | Authentic Guatemalan Cuisine

Region / culture: Guatemala | Preparation time: 2 hours | Cooking time: 1 hour 15 minutes | Servings: 36

Introduction

Guatemalan-style tamales are a traditional dish that is enjoyed during special occasions and holidays in Guatemala. These tamales are made with a flavorful filling of pork, olives, and bell peppers, wrapped in a masa batter and steamed in banana leaves. The process of making tamales is a labor of love, but the end result is a delicious and satisfying meal that is worth the effort.

History

Tamales have been a staple food in Guatemala for centuries, dating back to the time of the Mayan civilization. The tradition of making tamales has been passed down through generations, with each family adding their own unique twist to the recipe. Tamales are often made in large batches and shared with family and friends during holidays and celebrations.

Ingredients

4 lb (1.81 kg) of banana leaves (they are also available in pre-cut packages, usually frozen.)

Filling

5 lb (2.27 kg) of tomatoes, roughly chopped
1.5 lb (680 g) of red bell peppers, sliced lengthwise into slivers
1 cup water
1 tbsp kosher salt
3 oz (85 g) squash seeds (available at Latino specialty stores)
1 guajillo chile, dried, stem removed and seeded
1 ancho chile, dried, stem removed and seeded
1 whole cinnamon stick
1.5 oz (43 g) sesame seeds
0.33 cup lard, about 3 oz (85 g)
3 lb (1.36 kg) lean boneless pork (preferably from the shoulder) cut into 1 inch cubes
72 spanish olives, about 3 cup
72 capers, about 1.5 cup 4 oz (113 g) golden raisins

Masa batter

8 cup, fresh coarse-ground corn masa/4 cup rice flour
3 cup water/chicken broth
0.5 lb (227 g) (1 cup) pork lard
salt to taste

How to prepare

Banana leaves

Unfold the banana leaves and trim off the long, tough sides and ends of the leaves.
Check for any holes and cut the leaves into unbroken 12-inch segments (you will need about 36 segments).
Steam the segments for 20 minutes to soften and make them pliable.

Sauce

In a large pot, combine tomatoes, 1 cup of water, and salt.
Bring to a boil and simmer, covered, until the tomatoes break apart.
While the tomatoes simmer, toast the chiles, squash seeds, and cinnamon stick in a nonstick pan for approximately 5 minutes, until the chiles and seeds release their aroma.
Be careful not to burn the seeds or chiles as they will make the sauce bitter.
Once fragrant, add sesame seeds and toast for another 5 minutes, until the sesame seeds are fragrant.
Add the chile and seed mixture to the tomatoes.
In batches, puree the mixture in a blender or food processor, adding water if necessary to achieve a smooth puree.
Strain the mixture through a medium-mesh strainer back into the pot.
Bring to a simmer and add lard.
Taste for salt and add more if necessary.

Masa

In another pot, combine masa and water, beating until the water is incorporated.
Add lard and bring the mixture to a boil.
Taste for salt and add more if necessary.
The mixture should have the consistency of soft (not runny) cake batter.

Tamale Assembly

Cut 36 pieces of butcher string or thin strips of banana leaves, each measuring 12 inches.
Lay out a square banana leaf, shiny side up, and spread about 0.33 cup of the masa into an 8x4 inch rectangle over it, towards the right edge of the leaf.
An ice cream scoop is a great tool for this.
Spoon 3 tbsp of the sauce onto the masa.
Place 1 cube of pork, 2 olives, 2 capers, and several strands of bell pepper in a decorative pattern on the left half of the masa.
Fold over the right edge of the banana leaf to enclose the filling in the masa.
Fold over the left edge, and then the top and bottom, creating a tight square package.
Loosely tie the tamales with string.
Once all tamales are assembled, arrange them in layers in a large pot with about 4-6 inches of water at the bottom.
Bring to a boil and steam, covered, over medium heat for about 1.25 hours.
Watch carefully to ensure that all the water doesn't boil away, and if necessary, pour boiling water into the pot to maintain a steady steam.
Let the tamales stand for several minutes off the heat when done, so they firm up.

Variations

For a vegetarian version, you can omit the pork and add more vegetables such as carrots, peas, and potatoes to the filling.
You can also add a spicy kick to the tamales by adding chopped jalapenos or hot sauce to the filling.

Notes

The most important ingredient in the tamale process is the masa preparation. It's truly essential. fresh masa is either sold prepared or unprepared. Prepared masa has been mixed with lard and salt is heavier and greasy.

Cooking Tips & Tricks

When assembling the tamales, make sure to spread the masa batter evenly and thinly over the banana leaf to ensure that the filling is evenly distributed.

- Be sure to tie the tamales securely with string to prevent them from unraveling during the steaming process.

- Keep a close eye on the tamales while they are steaming to ensure that the water does not boil away, as this can cause the tamales to burn.

Serving Suggestions

Guatemalan-style tamales can be served with a side of salsa or hot sauce for added flavor. They are traditionally enjoyed with a cup of hot chocolate or coffee.

Cooking Techniques

The key to making delicious Guatemalan-style tamales is to steam them slowly and evenly to ensure that the masa batter cooks through and the flavors meld together. Be patient and allow the tamales to steam for the full cooking time to achieve the best results.

Ingredient Substitutions

If you are unable to find banana leaves, you can use corn husks as a substitute. Additionally, if you prefer a leaner option, you can use chicken or turkey instead of pork in the filling.

Make Ahead Tips

Guatemalan-style tamales can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the tamales in a steamer or microwave before serving.

Presentation Ideas

To make the tamales more visually appealing, you can garnish them with a sprinkle of chopped cilantro or a drizzle of crema. Serve the tamales on a platter lined with fresh banana leaves for an authentic touch.

Pairing Recommendations

Guatemalan-style tamales pair well with a side of refried beans, rice, or a simple salad. They also go well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Leftover tamales can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam the tamales for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Guatemalan-style tamales contains approximately 400 calories.

Carbohydrates

Each serving of Guatemalan-style tamales contains approximately 45 grams of carbohydrates.

Fats

Each serving of Guatemalan-style tamales contains approximately 25 grams of fats.

Proteins

Each serving of Guatemalan-style tamales contains approximately 15 grams of proteins.

Vitamins and minerals

Guatemalan-style tamales are a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Guatemalan-style tamales contain lard, which may be an allergen for some individuals. Additionally, the tamales contain sesame seeds, which may also be an allergen for some people.

Summary

Guatemalan-style tamales are a nutritious and satisfying meal that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals, making them a healthy choice for a special occasion meal.

Summary

Guatemalan-style tamales are a delicious and traditional dish that is perfect for special occasions and holidays. With a flavorful filling of pork, olives, and bell peppers wrapped in a masa batter and steamed in banana leaves, these tamales are sure to impress your family and friends. Enjoy the process of making tamales and savor the delicious flavors of this classic Guatemalan dish.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a cool autumn day, and I was flipping through an old cookbook that I had inherited from my great-grandmother. As I turned the pages, a recipe for Guatemalan-style Tamales caught my eye.

I had always been fascinated by different cuisines from around the world, and I could tell that this recipe was something special. The ingredients were simple yet flavorful, and the instructions were detailed and precise. I could almost imagine the aroma of the tamales as they steamed to perfection.

I knew that I had to give this recipe a try, so I gathered up the necessary ingredients and set to work in my kitchen. As I mixed the masa and prepared the filling, I felt a sense of excitement and anticipation building within me. This was going to be a culinary adventure unlike any I had experienced before.

As the tamales steamed on the stove, the scent of spices and corn filled my kitchen. I couldn't wait to taste the finished product. When the tamales were finally ready, I carefully unwrapped one and took a bite. The flavors exploded in my mouth – savory pork, sweet corn, and a hint of spice from the chilies. It was a taste sensation unlike anything I had ever experienced.

I knew that I had stumbled upon something truly special with this recipe. The Guatemalan-style Tamales had quickly become one of my favorite dishes to make, and I couldn't wait to share it with my friends and family.

Over the years, I have made these tamales countless times, each time tweaking the recipe slightly to suit my tastes. I have shared the recipe with friends and loved ones, and it has become a beloved staple at family gatherings and holiday feasts.

But the story of how I learned to make Guatemalan-style Tamales goes back to a chance encounter with a woman named Rosa. I met Rosa while on a trip to Guatemala, and she had invited me into her home to share a meal with her family.

As we sat around the table, Rosa served us steaming hot tamales that she had made herself. They were unlike any tamales I had ever tasted – tender masa wrapped around a flavorful filling of chicken, vegetables, and spices. I savored every bite, and when I asked Rosa for the recipe, she graciously agreed to teach me how to make them.

I spent the next few days in Rosa's kitchen, learning the intricacies of making Guatemalan-style Tamales. She showed me how to prepare the masa, how to season the filling, and how to wrap the tamales in banana leaves for steaming.

Rosa's patience and expertise were invaluable, and I soaked up every bit of knowledge that she shared with me. By the time I had to leave Guatemala, I felt confident in my ability to recreate her delicious tamales in my own kitchen.

And so, the tradition of making Guatemalan-style Tamales was born in my family. Each time I make them, I think of Rosa and the kindness she showed me in sharing her recipe. These tamales have become more than just a dish – they are a connection to a culture and a friendship that will always hold a special place in my heart.

As I sit down to enjoy a plate of tamales with my loved ones, I am grateful for the journey that led me to this recipe. It is a reminder of the power of food to bring people together, to create memories, and to celebrate the diversity of our world. And for that, I will always be thankful.