Making Guatemalan Tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, and canned chicken is budget-friendly.

pork

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Lean beef is healthier, while chicken thighs are often cheaper.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is healthier, and foil is more accessible.

Prepare banana leaves by cutting them into rectangles and steaming them until pliable.

Mix masa harina with salt, spices, and chicken broth until smooth.

Cook chicken and pork with onions, garlic, and tomatoes until tender and flavorful.

Shred the cooked meats and mix with sautéed vegetables and spices.

Spread a layer of masa on each banana leaf rectangle, leaving space at the edges.

Add a spoonful of the meat mixture on top of the masa layer.

Fold the banana leaf over the masa and filling to form a package.

Tie the tamales with kitchen twine or fold the ends to secure them.

Arrange the tamales upright in a steamer basket.

Steam the tamales for about 1-1.5 hours, checking water levels periodically.

Remove tamales from the steamer and let them cool slightly before serving.

Cooking Techniques

Spice Level: