Guatemalan tamales are a traditional dish that is found in many Central American countries. The tamales are made with a corn-based dough, called masa, and are usually filled with a variety of ingredients such as vegetables, cheese, or meat. Tamales are then wrapped in banana leaves, or sometimes corn husks, and steamed until cooked.
Ingredients for Guatemalan Tamales
For the Masa:
- 4 cups of Maseca Instant Masa Corn Flour - 2 cups of lukewarm chicken broth - 1/2 cup of lard - 1 teaspoon of baking powder - 1 teaspoon of salt
For the Filling:
- 2 cups of cooked chicken, shredded - 1 cup of diced onion - 1/2 cup of diced bell peppers - 1/2 cup of diced chilies - 1/2 cup of chopped cilantro - 1/2 cup of diced tomatoes - 1/2 cup of tomato sauce - Salt and pepper to taste
For Wrapping:
- Banana leaves or corn husks
Instructions on How to Make Guatemalan Tamales
Step 1: Preparing the Masa
In a large bowl, mix together the Maseca corn flour, chicken broth, lard, baking powder, and salt until it forms a thick paste.
Step 2: Preparing the Filling
In a separate bowl, mix together the cooked chicken, onion, bell peppers, chilies, cilantro, tomatoes, tomato sauce, salt, and pepper.
Step 3: Wrapping the Tamales
Cut the banana leaves or corn husks into rectangles, approximately 10 inches by 5 inches. Place a spoonful of the masa onto the center of the rectangle and spread it out evenly. Place a spoonful of the filling in the center of the masa and fold the sides of the rectangle up to form a packet. Tie the packet closed with a strip of the banana leaf or corn husk.
Step 4: Cooking the Tamales
Place the packets into a steamer and steam for 45 minutes to 1 hour, until the masa is cooked through. Serve the tamales hot with salsa.
