Receta Tamales de Arroz Guatemala

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Soak 2 cups of rice in enough water overnight.

Toast 1/4 cup pumpkin seeds, 1 stick of cinnamon, and 1/4 cup sesame seeds in a pan, being careful not to burn them.

In a medium pot, add 6-7 tomatoes, 1 clove of garlic, 1 medium onion, 1 guajillo pepper, 1 pasilla pepper (seeds removed), and 1 bell pepper, along with 1 cup of water.

Cover and boil for 5-10 minutes until the tomatoes are well cooked.

Blend the cooked tomatoes and vegetables with the toasted seeds until smooth.

Return the blended mixture to the pot with 2 teaspoons of oil, seasoning with consomé and salt to taste.

Add blended bread with a little water to thicken the sauce and let it boil for 10-15 minutes.

Cut frozen corn husks into squares and clean them by placing them in boiling water.

Remove the soaking water from the rice and process it in a blender or food processor, adding a total of 8 cups of water gradually until well blended.

In a pot, combine the processed rice with the remaining 8 cups of water, 1/3 cup masa harina, 1/4 cup or 1/2 cup butter or lard, and 1 cup of oil, mixing well.

Cook over medium heat, seasoning with consomé and salt to taste, stirring constantly for about 15 minutes after it starts boiling to prevent sticking.

Let the mixture cool slightly before preparing the tamales.

Prepare each tamale by placing masa, the sauce, and any desired meat or additional ingredients like bell pepper, olives, or capers.

Wrap the tamales tightly in aluminum foil.

Steam the tamales in a steamer for about 1.5 hours, checking the water level every 20 minutes to ensure it doesn't run dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens