Tuesday, April 3, 2012

Guatemalan Tamales

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:

Tamale Maza:
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.

Recaldo Sauce:
3 large tomatoes chopped
1 yellow pepper diced
1 jalapeƱo 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)
green olives
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!

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