TAMALES GUATEMALTECOS, GUATEMALAN TAMALES. En la cajita descripción está la receta.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable than breast.

pork

🥗Healthier: lean beef

💰Cheaper: ground turkey

Lean beef is healthier than fatty pork, and ground turkey is often cheaper.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a budget-friendly alternative.

Start by preparing the ingredients for the tamales.

Chop 4.5 pounds of Roma tomatoes and 10 tomatillos, and place them in a pot.

Add 1 medium onion cut into quarters and 12 cleaned guaje peppers to the pot.

Include 2 cleaned pasilla peppers and 1 sweet pepper, discarding the unusable parts of the peppers.

Add 4 cups of water to the pot, ensuring not to add too much because the tomatoes will release water.

Cover the pot and cook on low heat for about 20-30 minutes.

After cooking, let the mixture cool down before removing the skins from the tomatoes.

In a separate pan, toast 8 ounces of pepitoria seeds and half of the cinnamon stick until golden brown.

Add 8 ounces of sesame seeds to the pan and continue to toast, stirring to prevent burning.

Once toasted, combine the sesame seeds and pepitoria in a blender with the cooled tomato mixture and blend until smooth.

In the blended mixture, add 1 tablespoon of black pepper and salt to taste, and let it simmer for about 15 minutes.

In a large bowl, mix 8 cups of maseca with 1 cup of rice flour.

Gradually add the blended mixture to the maseca and rice flour, mixing well until combined.

You can either knead the mixture by hand or use a blender to ensure there are no lumps.

Once the dough is ready, prepare the corn husks by soaking them in warm water until pliable.

Spoon a portion of the dough onto the center of each corn husk, fold the sides over, and then fold the bottom up to secure the tamale.

Place the tamales upright in a steamer pot, ensuring they are tightly packed.

Steam the tamales for about 1-1.5 hours, checking occasionally to ensure they do not dry out.

Cooking Techniques

Equipment Needed

Spice Level: