Guatemalan Tamales (Wrapped in Banana Leaves)

  • Total time - 4 hours
  • Preparation - 2 hours
  • Cooking time - 2 hours
  • Servings: 10
  • Country: Guatemala
Hot, freshly cooked Guatemalan tamales wrapped in banana leaves, ready to be served.

Preparing tamales is a complex process often done with family and friends. First, you make the recado sauce and cook the meat. Then, you prepare the masa dough, and everything is wrapped in banana leaves before being steamed. Despite the effort, the result is a rewarding, warm, and aromatic tamale.

Ingredients

Ingredients for the Recado (Sauce)

  • 4 pieces red guaque chilies, toasted
  • 3 pieces tomatoes, toasted
  • 2 cloves garlic, toasted
  • 1 piece onion, toasted
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon pumpkin seeds, toasted
  • salt

Ingredients for the Masa (Dough) and Filling

  • 1 kg chicken or pork meat, cooked and cut into pieces
  • 2 cups corn flour for tamales (masa harina)
  • 4 cups chicken or pork broth from cooking the meat
  • 0.5 cups lard or vegetable oil
  • salt
  • banana leaves, cleaned and softened
  • olives, red bell pepper, or onion slices, for garnish

Instructions

Step 1: Preparing the Recado and Meat

Toast the chilies, tomatoes, garlic, onion, sesame seeds, and pumpkin seeds in a dry skillet until aromatic. Blend the mixture with a little water until smooth. Strain through a fine sieve and heat in a pan. Cook the meat in salted water until tender. Let it cool and cut into small pieces. Reserve the broth.

Step 2: Preparing the Masa Dough

In a large pot, combine the masa harina, broth, and salt. Mix well to prevent lumps. Add the lard and cook over medium heat, stirring constantly. The dough will thicken and become glossy (about 15-20 minutes). Let it cool to room temperature.

Step 3: Assembling the Tamales

Place a spoonful of the prepared masa dough on each banana leaf. Create a well in the center and fill it with a tablespoon of recado and a piece of meat. You can also add an olive or a slice of red pepper. Carefully wrap the leaves into a bundle. Tie with kitchen twine.

Step 4: Steaming

Place the tamales in a steamer (or a pot with a steamer basket) and steam over medium heat for 1.5 to 2 hours. The tamales are done when the dough no longer sticks to the leaf. Serve hot, unwrapped from the leaves.