Guatemalan Tamales Recipe
Guatemalan Tamales are a delightful combination of corn masa, which is a dough made from cornmeal, and a variety of fillings. These fillings can include savory ingredients such as chicken, pork, or vegetables, along with fragrant spices and seasonings like garlic, cumin, and oregano.
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Servings: 8 Servings
Calories: 437 kcal
Equipment
- Large bowl: Used for soaking corn husks and mixing the masa dough.
- Steamer pot or large pot with a steamer rack: Used for steaming the tamales.
- Kitchen towel: Used for patting dry the soaked corn husks.
- Clean kitchen towel or damp cloth: Used for covering soaked corn husks.
- Lid for the pot: Used to cover the pot while steaming.
- Serving platter:Used for presenting and serving the tamales.
Ingredients
- 4 cups masa harina corn flour
- 2 cups chicken broth or vegetable broth
- 1 cup lard or vegetable shortening
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 pounds beef
- 1 cup tomato sauce
- 1 tablespoon achiote paste optional
- 16 corn husks
Instructions
Soak the corn husks:
- a. Place the dried corn husks in a large bowl.
- b. Fill the bowl with warm water until the husks are fully submerged.
- c. Allow the husks to soak for 1-2 hours until they become pliable.
- d. Ensure the water covers the husks throughout the soaking process.
- e. Gently stir the husks occasionally to ensure even soaking.
- f. Drain the husks and pat them dry before use.
- g. Keep the husks covered with a damp towel to prevent drying out.
Prepare the masa dough:
- a. In a large mixing bowl, combine 4 cups of masa harina, a type of corn flour.
- b. Gradually pour in 2 cups of chicken or vegetable broth.
- c. Add 1 cup of melted lard or vegetable shortening to the mixture.
- d. Sprinkle in 1 teaspoon of salt and 2 teaspoons of baking powder.
- e. Mix all the ingredients together until a soft dough forms.
- f. Ensure there are no lumps in the masa dough.
- g. Adjust the consistency by adding more broth if needed.
Prepare the filling:
- a. Choose your preferred filling, such as cooked and shredded chicken, pork, or vegetables.
- b. Mix the filling with 1 cup of tomato sauce for added flavor.
- c. Consider adding 1 tablespoon of achiote paste for a vibrant color (optional).
- d. Make sure the filling is well-coated with the sauce.
- e. Adjust the seasoning according to your taste preferences.
- f. Ensure the filling is at room temperature before assembly.
- g. Keep the filling covered to maintain its freshness.
Assemble the tamales:
- a. Take a soaked corn husk and pat it dry with a clean kitchen towel.
- b. Spread a thin layer of masa dough onto the wider end of the husk.
- c. Leave a border around the edges to facilitate folding.
- d. Spoon a portion of the filling onto the center of the masa dough.
- e. Fold the sides of the corn husk inward to cover the filling.
- f. Fold the bottom end of the husk up to enclose the tamale.
- g. Press gently to ensure the tamale is securely wrapped.
Steam the tamales:
- a. Fill a large pot with water, ensuring it doesn't touch the tamales.
- b. Place a steamer rack or basket inside the pot.
- c. Arrange the wrapped tamales on the rack or in the basket.
- d. Cover the pot with a lid and bring the water to a boil.
- e. Reduce the heat to low and let the tamales steam.
- f. Steam the tamales for 2.5 to 3 hours until they are firm.
- g. Check the water level periodically and replenish if necessary.
Let the tamales rest:
- a. Once cooked, remove the tamales from the steamer.
- b. Allow the tamales to cool for a few minutes.
- c. This step helps them set and makes them easier to handle.
- d. Be cautious as they can be hot right out of the steamer.
- e. Resting also allows the flavors to meld together.
- f. Use this time to prepare any desired toppings or sauces.
- g. Serve the tamales warm or at room temperature.
Notes
Soak corn husks in warm water for easier handling.
Keep masa dough covered with a damp cloth to prevent drying.
Use a spoon or spatula to spread the masa dough onto the husks evenly.
Fold the husks tightly around the filling to prevent unraveling.
Arrange tamales seam-side down in the steamer for even cooking.
Check the water level in the pot periodically to ensure it doesn't run dry.
Let the tamales rest before serving to allow flavors to develop.
Nutrition
Calories: 437kcal | Carbohydrates: 46g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 820mg | Potassium: 491mg | Fiber: 4g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 6mg
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