How to Make Guatemalan Tamales | Tamales Guatemaltecos | Hilah Cooking

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.

Broil tomatoes, red bell pepper, and whole garlic cloves under the broiler for about 10 minutes, turning occasionally.

Toast sesame seeds, raw pumpkin seeds, and a cinnamon stick in a skillet over medium-high heat until fragrant.

Reconstitute guao chilies in boiling water for a few minutes.

Blend toasted seeds and spices into a powder.

Add softened guao chilies, broiled tomatoes, and garlic to the blender, along with some chicken stock, and blend until smooth.

Strain the sauce to remove lumps.

In a deep pot, add lard and pork strips, cover partially, and simmer for about 20 minutes.

Mix 3 cups of masa harina with 6 cups of chicken broth and salt until smooth, then cook over medium heat, stirring constantly, until thickened.

Cut banana leaves into appropriate sizes, removing the stiff rib in the middle.

Blanch banana leaves in boiling water for about a minute to soften them.

Assemble tamales by placing masa on banana leaves, adding the pork mixture, and rolling them up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary