It is tradition to eat these every Saturday night in Guatemala. These tamales do not resemble Mexican tamales. I prefer their moist rich flavor.
Makes 10 tamales:
2 3/4 cups Maza (corn flour, different than corn meal)
2/3 cup rice flour
4 or more cups cold water
3 TBS oil
1 tsp salt
Add all of the ingredients together into a pot. Cook the mixture on medium until thin and smooth. Add more water if needed.
3 large tomatoes chopped
1 yellow pepper diced
1 jalapeño diced
1 cinnamon stick
1 tsp salt
3/4 tsp achiote powder (bought on the Latin Foods aisle)
Add all of the ingredients together and bring to a boil over med-high heat. Simmer the sauce for 10 more minutes.
To roll the Tamales:
clean banana leave (you can buy these frozen in an Asian Market or Latin Market)
1 inch cubed pork (optional) -the authentic way to eat it, but it will not be missed if it is left out.
Place a piece of foil down, then add the banana leaf. Add a scoop of maza, an olive, a raisin, pork, and a scoop of recaldo. Fold the leaf like you would a burrito. Then fold the foil like you would a burrito.
Steam the tamales for 30 minutes.
Left overs freeze well! Serve with a side of Guatemalan Frijoles Volteados for a complete meal.
Please share what you think about this recipe!