Tamales Colorados (Guatemalan Red Tamales)

• Prep time: 45 mins

• Cook time: 1 hour 30 mins

• Total time: 2 hours 15 mins

• Servings: 10 tamales

• Country of Origin: Guatemala

Description

• Traditional Guatemalan red tamales made from soft cooked corn masa filled with savory pork or chicken recado, wrapped in banana leaves.

• Larger, softer, and moister than Mexican tamales, served on weekends and holidays.

Presentation

• Served wrapped in steamed green banana leaves tied with cibaque string.

• Unwrapped at the table and served with lemon wedges and hot sauce.

Ingredients

• Masa: 3 cups corn masa harina, 4 cups pork or chicken broth, 3/4 cup lard or vegetable oil, 1 tsp salt

• Recado Sauce: 4 tomatoes, 1 Guaque chile, 1/2 cup toasted pumpkin seeds (ground), 1 tbsp achiote paste

• Filling: 500 g pork shoulder, cut into 10 chunks

• Extras: 10 olives, 20 raisins, 1 red bell pepper (sliced into strips)

• Wrappers: 10 softened banana leaf sheets, cibaque or kitchen twine

Directions

• Whisk masa harina and broth together; cook in a pot over medium heat while stirring in lard until thick dough forms (20 mins).

• Roast tomatoes and Guaque chile; blend with ground pumpkin seeds, achiote paste, and salt into thick red recado.

• Lay a sheet of softened banana leaf flat on a work surface.

• Place a generous scoop of corn masa in the center and make an indentation.

• Add 1 chunk of raw pork, a tablespoon of recado sauce, 1 olive, 2 raisins, and 1 strip of bell pepper.

• Fold leaf edges over filling to form a rectangular packet and tie securely with twine.

• Steam tamales in a large steamer pot over boiling water for 1 hour and 30 minutes until meat is cooked through.

Optional Variations

• Tamales de Pollo: Replace pork shoulder with chicken drumsticks or thighs.

• Tamales Negros: Add chocolate and dark sugar to recado sauce for a sweet-savory version.

Cooking Tips

• Pass banana leaves briefly over an open flame to soften them so they do not tear during wrapping.

• Cook masa thoroughly on stove before assembling to ensure smooth texture in final tamale.

Nutrition Facts (Per Serving)

• Calories: 420 kcal

• Carbohydrates: 38 g

• Protein: 16 g

• Fat: 23 g

• Saturated Fat: 8 g

• Sodium: 560 mg

• Fiber: 4 g

• Sugar: 5 g