The Guatemalan Tamales recipe was the focus of a cooking course I took in Quetzaltenango, Guatemala. Referred to locally as Xela, Quetzaltenango is Guatemala’s 2nd largest city bordered by volcanoes and mountains. Xela consists of historic colonial architecture, plazas and cultural experiences and is a popular place for Guatemalan heritage. The town is also a traditional culinary center; the Guatemalan Tamales recipe is popular.
In the class I discovered the Guatemalan Tamales recipe is more involved than the majority of other tamale variations. This utilizes a masa (or dough) of corn or grain flour filled with meats, veggies along with a sauce and wrapped in banana leaves rather than corn husks. My 1st impression of the Guatemalan Tamales recipe was the intricacy – a number of levels of flavours along with a longer baking time. The instructor demonstrated how each component is prepared individually – the masa, the sauce and the filling – before things are wrapped.
Once I sampled the Guatemalan Tamales recipe, I found it mildly spiced yet still packed with natural flavors of the ingredients. The sauce was thick and somewhat smokey, helping to give the masa much more earthy notes. The taste of the tamale was soft and the banana leaf wrapping provided it with a slight flavor. The filling – seasoned chicken, olives and veggies – made a hearty and filling bite. This balanced texture and flavour is a regional favourite in Guatemalan Tamales recipe.
The recipe for Guatemalan Tamales happens to be cultural in Quetzaltenango and is savored on special occasions and vacations. Some families in Xela make tamales in big batches to share with friends and family around Christmas along with New Year’s. This particular recipe is also sold at local markets and food booths where sellers offer fresh tamales each morning as a breakfast or snack item. The popularity of the Guatemalan Tamales recipe in the area shows its purpose as a communal food which brings individuals together over shared foods.
Learning the Guatemalan Tamales recipe of Quetzaltenango gave a glimpse into local cuisine. The experience demonstrated the effort and care in making this dish and its significance in local culture. Layered preparing and distinctive flavour, Guatemalan Tamales is a staple recipe in food culture in Guatemalan and Xela cuisine’s heritage.
Ingredients For the Guatemalan Tamales Recipe
Masa Harina (corn flour)
Chicken or Vegetable Broth
Lard or Vegetable Shortening
Salt
Baking Powder
Filling (such as chicken, pork, or vegetables)
Tomato Sauce
Achiote Paste
16 Large Dried Corn Husks
Cooking Instructions For the Guatemalan Tamales Recipe
Soak the corn husks. – Place the dried corn husks in a large bowl. Fill the bowl with warm water until the husks are fully submerged. Allow the husks to soak for 1-2 hours until they become pliable. Ensure the water covers the husks throughout the soaking process. Gently stir the husks occasionally to ensure even soaking. Drain the husks and pat them dry before use. Keep the husks covered with a damp towel to prevent drying out.
Prepare the masa dough. – In a large mixing bowl, combine 4 cups of masa harina, a type of corn flour. Gradually pour in 2 cups of chicken or vegetable broth. Add 1 cup of melted lard or vegetable shortening to the mixture. Sprinkle in 1 teaspoon of salt and 2 teaspoons of baking powder. Mix all the ingredients together until a soft dough forms. Ensure there are no lumps in the masa dough. Adjust the consistency by adding more broth if needed.
Prepare the filling. – Choose your preferred filling, such as cooked and shredded chicken, pork, or vegetables. Mix the filling with 1 cup of tomato sauce for added flavor. Consider adding 1 tablespoon of achiote paste for a vibrant color (optional). Make sure the filling is well-coated with the sauce. Adjust the seasoning according to your taste preferences. Ensure the filling is at room temperature before assembly. Keep the filling covered to maintain its freshness.
Assemble the tamales. – Take a soaked corn husk and pat it dry with a clean kitchen towel. Spread a thin layer of masa dough onto the wider end of the husk. Leave a border around the edges to facilitate folding. Spoon a portion of the filling onto the center of the masa dough. Fold the sides of the corn husk inward to cover the filling. Fold the bottom end of the husk up to enclose the tamale. Press gently to ensure the tamale is securely wrapped.
Steam the tamales. – Fill a large pot with water, ensuring it doesn’t touch the tamales. Place a steamer rack or basket inside the pot. Arrange the wrapped tamales on the rack or in the basket. Cover the pot with a lid and bring the water to a boil. Reduce the heat to low and let the tamales steam. Steam the tamales for 2.5 to 3 hours until they are firm. Check the water level periodically and replenish if necessary.
Let the tamales rest. – Once cooked, remove the tamales from the steamer.Allow the tamales to cool for a few minutes.This step helps them set and makes them easier to handle.Be cautious as they can be hot right out of the steamer.Resting also allows the flavors to meld together.Use this time to prepare any desired toppings or sauces.Serve the tamales warm or at room temperature.
Finding the Best Food in Guatemala
Finding the best food in Guatemala takes you through the country’s cultural heritage, regional flavors and fresh ingredients. Guatemala’s food scene is based on Mayan and Spanish traditions and produces filling dishes representative of the country’s varied landscapes. For genuine Guatemalan foods, check out local markets, regional specialties or family-owned eateries – every one of that will provide you a genuine flavor of Guatemalan food.
A great starting point is Guatemala City, where the diverse food culture showcases traditional and contemporary options. Local markets such as Mercado Central are full of stalls selling street foods like antojitos (snacks) and tamales. Tamales are corn masa rolled in banana leaves and filled with meats, vegetables and spices; each region has its own version. Street vendors may sell freshly prepared atoles as well as a warm, thickened drink made from corn to start the day. For those looking to sample all the Guatemalan flavors in one meal, Guatemala City also has restaurants serving regional dishes from across the country.
Another excellent place to consume is Antigua Guatemala, a historic city and popular attraction that includes both traditional and contemporary eateries. Here, visitors can enjoy pepian, a thick, aromatic stew that is a national dish, made with meats, roasted vegetables and spices such as pumpkin seeds and sesame. Some restaurants in Antigua prepare pepian and other traditional dishes using traditional methods such as cooking on an open flame or in clay pots. The region also has street foods such as chuchitos, small tamales wrapped in corn husks, so you can grab some local fare while you’re in the city.
Another area with special culinary offerings is Lake Atitlán in the highlands, known for its fresh fish dishes. Here, visitors can enjoy mojarra frita, fried fish seasoned with local herbs and spices, with rice and vegetables. Small towns around the lake, such as Panajachel and Santiago Atitl’n, have restaurants and food stalls offering local cuisine. Many of these eateries use produce around the lake and from local farms to create sustainable, fresh meals that reflect the region’s culinary identity.
For more traditional indigenous fare, the Guatemalan Highlands, particularly areas around Quetzaltenango (Xela), serve a hearty turkey soup with a thick red broth made from tomatoes and chili peppers, a staple dish of the K’iche’ people. Restaurants serve kak’ik prepared from recipes passed down from generation to generation in Xela and nearby villages. This dish, along with other local specialties like jocon (a green tomatillo and cilantro stew) showcases some of the flavors and traditions that make Guatemalan food special.
Finding the best food in Guatemala often means adopting the local culture, sampling regional flavors and visiting markets and eateries where locals congregate. Whether you’ re eating street food in Guatemala City, lake fish at Atitlán or stews in the Highlands, the country’s food culture is accessible and welcoming. This approach to Guatemalan food creates an authentic culinary experience, where each meal opens a window onto the regions, history and people of Guatemala.
10 Foods Most Eaten by Guatemalan Locals
1. Pepián – A thick, aromatic stew made with chicken, beef, or pork, cooked in a rich sauce of roasted tomatoes, pumpkin seeds, and chili peppers. Pepián is traditionally served with rice and is one of Guatemala’s most cherished dishes.
2. Kak’ik – This turkey soup is spiced with coriander, chili, and achiote, creating a vibrant red color and bold flavor. A UNESCO-recognized dish, Kak’ik is a classic in Mayan cuisine.
3. Tamales – Guatemalan tamales differ from Mexican versions and are typically larger, wrapped in banana leaves, and come in several varieties like *colorados* (red tamales) or *negros* (sweet tamales).
4. Fiambre – A traditional salad prepared during All Saints’ Day, Fiambre is made with over 50 ingredients, including vegetables, meats, cheeses, and sausages, making it a unique and colorful dish.
5. Hilachas – This stew combines shredded beef with potatoes and vegetables in a tomato-based sauce flavored with spices like cilantro and achiote. Hilachas is typically served with rice or corn tortillas.
6. Chiles Rellenos – Guatemalan stuffed peppers are filled with seasoned ground beef, rice, and vegetables, then battered and fried. They’re often served with tomato sauce and are popular in street food markets.
7. Jocon – A green chicken stew made with tomatillos, green tomatoes, and cilantro, Jocon is a flavorful, mild dish usually served with rice.
8. Garnachas – These small, fried tortillas are topped with minced meat, cabbage, and tomato sauce, offering a quick and tasty snack that’s easy to find in markets.
9. Rellenitos – Sweet plantains stuffed with refried black beans and fried to a golden brown, Rellenitos are a favorite dessert or snack, often topped with sugar.
10. Atol de Elote – A warm, sweet corn drink flavored with cinnamon and sugar, Atol de Elote is popular for breakfast or as an afternoon treat, especially during Guatemala’s rainy season.
FAQ For the Guatemalan Tamales Recipe
Q: What ingredients are needed for the Guatemalan Tamales recipe?
A: The Guatemalan Tamales recipe typically requires masa (corn dough), which is made from masa harina, lard or vegetable shortening, and a variety of fillings. Common fillings include seasoned meats such as chicken, pork, or turkey, along with vegetables and spices for added flavor. Additionally, you will need corn husks to wrap the tamales, as well as ingredients like tomatoes, onions, and bell peppers to create a flavorful sauce. This combination of ingredients results in a rich and satisfying dish that is deeply rooted in Guatemalan culinary tradition.
Q: How long does it take to prepare the Guatemalan Tamales recipe?
A: Preparing the Guatemalan Tamales recipe can take anywhere from two to four hours, depending on the complexity of the filling and the quantity you are making. This includes the time needed for soaking the corn husks, preparing the masa, and cooking the fillings. Once everything is assembled, the tamales are usually steamed for about an hour, which allows the masa to cook through and absorb the flavors from the filling. While it may be time-consuming, the process is rewarding, as tamales are a festive dish often enjoyed during celebrations and family gatherings.
Q: Can I customize the fillings in the Guatemalan Tamales recipe?
A: Yes, one of the great aspects of the Guatemalan Tamales recipe is its versatility in fillings. You can easily customize your tamales by using different types of meats, such as beef or duck, or by incorporating vegetarian options like beans, cheese, and vegetables. Additionally, you can experiment with spices and herbs to create unique flavor profiles, allowing you to tailor the tamales to your personal taste preferences or dietary restrictions. This flexibility makes tamales a fun dish to prepare for any occasion.
Q: What are some common side dishes to serve with the Guatemalan Tamales recipe?
A: The Guatemalan Tamales recipe is often enjoyed with various side dishes that complement the rich flavors of the tamales. Common accompaniments include a fresh tomato salsa, guacamole, or a tangy pickled vegetable salad that adds brightness to the meal. You might also serve them with a side of black beans or rice for a complete and satisfying meal. These sides not only enhance the overall dining experience but also bring additional textures and flavors that pair beautifully with the tamales.
Q: How should I store leftovers from the Guatemalan Tamales recipe?
A: To store leftovers from the Guatemalan Tamales recipe, let them cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to a week or frozen for longer preservation. If freezing, wrap each tamale individually in plastic wrap before placing them in a freezer bag to prevent freezer burn. When you’re ready to enjoy them again, simply reheat in the microwave or steam them to restore their moist texture, making for a delicious and convenient meal option.
Guatemalan Tamales Recipe
Equipment
- Large bowl: Used for soaking corn husks and mixing the masa dough.
- Steamer pot or large pot with a steamer rack: Used for steaming the tamales.
- Kitchen towel: Used for patting dry the soaked corn husks.
- Clean kitchen towel or damp cloth: Used for covering soaked corn husks.
- Lid for the pot: Used to cover the pot while steaming.
- Serving platter:Used for presenting and serving the tamales.
Ingredients
- 4 cups masa harina corn flour
- 2 cups chicken broth or vegetable broth
- 1 cup lard or vegetable shortening
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 pounds beef
- 1 cup tomato sauce
- 1 tablespoon achiote paste optional
- 16 corn husks
Instructions
Soak the corn husks:
- a. Place the dried corn husks in a large bowl.
- b. Fill the bowl with warm water until the husks are fully submerged.
- c. Allow the husks to soak for 1-2 hours until they become pliable.
- d. Ensure the water covers the husks throughout the soaking process.
- e. Gently stir the husks occasionally to ensure even soaking.
- f. Drain the husks and pat them dry before use.
- g. Keep the husks covered with a damp towel to prevent drying out.
Prepare the masa dough:
- a. In a large mixing bowl, combine 4 cups of masa harina, a type of corn flour.
- b. Gradually pour in 2 cups of chicken or vegetable broth.
- c. Add 1 cup of melted lard or vegetable shortening to the mixture.
- d. Sprinkle in 1 teaspoon of salt and 2 teaspoons of baking powder.
- e. Mix all the ingredients together until a soft dough forms.
- f. Ensure there are no lumps in the masa dough.
- g. Adjust the consistency by adding more broth if needed.
Prepare the filling:
- a. Choose your preferred filling, such as cooked and shredded chicken, pork, or vegetables.
- b. Mix the filling with 1 cup of tomato sauce for added flavor.
- c. Consider adding 1 tablespoon of achiote paste for a vibrant color (optional).
- d. Make sure the filling is well-coated with the sauce.
- e. Adjust the seasoning according to your taste preferences.
- f. Ensure the filling is at room temperature before assembly.
- g. Keep the filling covered to maintain its freshness.
Assemble the tamales:
- a. Take a soaked corn husk and pat it dry with a clean kitchen towel.
- b. Spread a thin layer of masa dough onto the wider end of the husk.
- c. Leave a border around the edges to facilitate folding.
- d. Spoon a portion of the filling onto the center of the masa dough.
- e. Fold the sides of the corn husk inward to cover the filling.
- f. Fold the bottom end of the husk up to enclose the tamale.
- g. Press gently to ensure the tamale is securely wrapped.
Steam the tamales:
- a. Fill a large pot with water, ensuring it doesn't touch the tamales.
- b. Place a steamer rack or basket inside the pot.
- c. Arrange the wrapped tamales on the rack or in the basket.
- d. Cover the pot with a lid and bring the water to a boil.
- e. Reduce the heat to low and let the tamales steam.
- f. Steam the tamales for 2.5 to 3 hours until they are firm.
- g. Check the water level periodically and replenish if necessary.
Let the tamales rest:
- a. Once cooked, remove the tamales from the steamer.
- b. Allow the tamales to cool for a few minutes.
- c. This step helps them set and makes them easier to handle.
- d. Be cautious as they can be hot right out of the steamer.
- e. Resting also allows the flavors to meld together.
- f. Use this time to prepare any desired toppings or sauces.
- g. Serve the tamales warm or at room temperature.
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1 comment
These tamales were tender and packed with an authentic taste that felt like home.