Mama's Tamales Recipe! A Food Memory! (In Honor of My Mother) Part 1 of 3
Recipe Information
Tamales de Chipilin con Chicharrón
Cultural Context
Tamales de Chipilin con Chicharrón are a beloved traditional dish from Guatemala, often prepared during festive occasions and family gatherings. The use of chipilin, a local herb, adds a unique flavor that is cherished in Guatemalan cuisine. These tamales reflect the rich culinary heritage of the region, where corn is a staple ingredient, and they are enjoyed by many in various forms across Central America.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
masa harina
🥗Healthier: whole wheat flour
💰Cheaper: cornmeal
Whole wheat flour adds fiber while cornmeal is often less expensive.
pork chicharrón
🥗Healthier: chicken skin
💰Cheaper: pork belly
Chicken skin is lower in fat, while pork belly can be more affordable.
Wash your hands before starting.
Prepare your pots for boiling meats, labeling them with masking tape and a marker for beef, chicken, and pork.
Cover the pots to heat up the meat, then uncover to let it cook for about 30 minutes until tender.
Remove the meat from the pots and let it cool in a shallow pan.
Reserve the broth from the boiled meats for later use.
Allow the meat to cool completely before shredding it.
Stir the broth frequently while it simmers, ensuring it develops a skin on top, which takes about 30 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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