. Fold one long end under, then pick up the package like an ice cream cone and give it a little tap to get filling settled. Also check the frozen section of the store for the banana leaves. Thank you. If you can find a recipe for Paches, which is potato tamales. Let’s think about Nahuatl. Toast the dried chiles on a heavy skillet for a few seconds until fragrant. Hi Juan Carlos, Your video inspired me to learn how to make them and pass on this tradition to my kids. There is no “right” or “wrong.” Just what people tend to do. Nice job. Pork strips should only take about 15 minutes simmering. 5 lbs lean pork or beef, cooked and shredded . I was once that guy. “Tamal” is the possessed form, and it always takes a possessive prefix: “notamal” means “my tamal/e[s],” for example. These are great the only thing I did different was soaked 8 oz of rice over night and ground that up and added to the masa. For the Filling, place meat in large saucepan. I sprayed Pam on my hands each torpedo;). That is the most fabulous part of the tamales from Guatemala. https://hilahcooking.com/guatemalan-tamales-tamales-guatemaltecos my husband was overjoyed and thought they tasted as good if not better than home. Having said that, not only does your recipe seem accurate but you were fun to watch and made it less intimidating for sure. Authentic Mexican Tamales. Hi Judy! It should be about the consistency of a milkshake. The is native to Mexico, so why would the name change in Puerto Rico. Hooray, Rosie! Very pleased that you like our tamales <3 Next will be the tamales. nacatlaōyoh tamalli chīlcōzyoh: tamales made from meat stewed with maize and yellow peppers.neuctamalli: honey tamalesnexyotamalli : tamales made of maize dough that’s been softened in lime. Mexican Spanish uses “atole,” Guatemalan Spanish “atol.” Neither is right or wrong. Place tomatoes and garlic all on a baking sheet and broil for 10 minutes or until very roasted. If you use store bought rice flour it will be too fine and your tamale will have a mush texture. Very informative! Stack the tamales inside, with the seams placed down. About the banana leaves, if you buy them frozen and then thaw them out they will be much more pliable than cooking fresh ones. I really love the ones made from potato. Hey Anthony, the recipe card has all the measurements. I also boiled my tomatoes garlic and peppers for 20 minutes instead of roasting… It really is quick. Tamales de gallina (chicken), tamales dulces (sweet), tamales colorado (with tomato and chicken or pork). Thank you very much… and I will send you a picture of my tamales if you want to! “A falta de pan, tortilla” A popular saying in Mexico is “a falta de pan, tortilla.” Translated into English, this means “if you don’t have bread, use a tortilla.” Tamales in Guatemala tend to be wrapped in green 'maxan' leaves (Calathea lutea), while Chuchitos hi — which resemble Mexican tamales — are wrapped in corn husks. Top that with about 1/4 cup of the salsa and a piece of pork. Your video was so fun to watch. <3 They are eaten all year, but during the holiday season, which for Mexicans extends from the Feast of Our Lady of Guadalupe on Dec. 12 through Three Kings’ Day on Jan. 6, they are a culinary requirement, like Christmas cookies. Where did you get your enamel pots with the handles? Do you have the recipe for the Christmas tamales ?they are the best thing I have ever eaten, they were from Quiche’, chicken with a red sauce. Tamales from Guatemala are quite different when compared to others in Latin America, and there are a few variety to tamale-types in Guatemala depending on the region. Amazing, almost slightly gelatinous texture using the rice. Ready to get hungry (or disgusted)? Now add the roasted tomatoes and garlic, soaked chiles (discard the soaking liquid) and half a cup of the chicken broth. Shape the plantain “dough” with oiled hands into discs about 1/3″ thick and 4-5 inches across. The Guatemalan woman who gave it to me told me she made four kinds of tamales -- masa, rice, potato and sweet corn. Most Latin markets carry frozen banana leaves, and you’ll need eight 10-inch squares of foil. The only problem I have is my banana leaves are tearing, someone told me to boil them for ten minutes but I have read some of the comments I have an electric stove so I can’t catch them with the flame. Like the traditional Guatemalan tamales, the Guatemalan Christmas Tamales are an essential dish on the table for Christmas Dinner in Guatemala, a culinary gift to share with family and loved ones. Guatemalan Tamales – Tamales Guatemaltecos, http://www.youtube.com/watch?v=PMigXnXMhQ4, Thin slices of (roasted, peeled) bell pepper, Banana leaves, about 2 pounds, and/or aluminum foil sheets, Make the salsa first. I think I’ve also seen recipes for making these with potatoes, too. Image of tamales from depositphotos. Cut the banana leaves into squares about 12×8 inches. how much do we put in?? If you are a fan of authentic Mexican food, this tamales recipe is definitely for you. I’ve always been told that are labor intensive but still want to make them. Guatemalan tamales are a little more work than Mexican tamales, but totally worth it. Hi Hilah, I’m from Guatemala and I found your tamale recipe pretty much spot on. The more people say a word a certain way, it’s perceived as “correct.” But linguistics isn’t physics. For example, we have “pozol” (a drink made of fermented corn dough) and “pozole,” the traditional Mexican soup. It’s kind of a long process, but definitely rewarding! These are hard to make. Bring to boil, stirring, then simmer 10 minutes until thickened. They are boiled in their peels with a cinnamon stick for 15-20 minutes, then peeled and mashed into a puree. Set aside. It has all the authentic recipes and is in Spanish. These tamales are wrapped in banana leaves for one thing, which imparts a grassy floral scent, and they are two or three times larger than tamales made in corn husks. These are fairly labor and time intensive, so I suggest you plan to spend half a day making them. Experiment, folks! I used abuelita chocolate. I loved the happy Christmas decor. Many people who insist on “tamal” claim they want to “respect” Spanish. Our beloved “chile” (chili pepper) comes from the Nahuatl “chīlli,” the possessed form of which is just “-chīl,” as in “nochīl” (my chili pepper). The consistency of the masa looks a lot like that of the tamales my grandmother makes, and so does the color of the recado. I used your recipe this year and made mesa tamales and potato tamales with it. Hi I was born in Guatemala and I have been in the US for 45 years and sadly all the old recipes are being lost as the older generations pass away. Sprinkle with 1 teaspoon of the garlic … My son was born in 2004, and I was lucky enough to have a doula come into my life from Central America (I sadly don’t remember which region) to help out after he was born. It was hard finding a recipe for these but you made them look fun and easy to make! While I personally say “tamal,” there is absolutely no reason to shame people for saying “a tamale” instead of “a tamal,” especially when they’re speaking English. 1 1/2 lbs lard . Wonderful! Eaten as a main meal. We Spanish-speakers love our tongue, especially as it was taught to us. Then… I hope I can find banana leafs. Blend. I never even had time to sprinkle the sugar. One of these tamales is probably enough for a meal on its own! The best known tamales are the Mexican ones that are wrapped in corn husk. Once they cooled they disappeared! all though our recado is a little bit red, not orange, but maybe is the effect of the other chiles… even do I love the effort to wrap them in banana leafs… really makes a big difference! You might have to order them online from a spice shop. Letting go of that is one of the hardest things. Let me know how the substitutions go, Jose! Add the abuela chocolate, tomitillos,use the canned plum tomatoes a onion.we lightly cook the seeds and the peppers then grind all. © Hilah Cooking - All Rights Reserved | Privacy Policy | Website by Marketing Access Pass. Guatemalan tamales are steeped in tradition. Hello, when my Aunt visited from Guatemala she would make tamales & she did 3 different type one from harina, one from potato, & one from rice. I’ve heard from other people in Australia that chiles are hard to get there. I would like to try that. The sauce (recado) must be made first — it’s a thick, mole-like salsa of tomatoes, chiles, pepitas and sesame seeds — and you can make it a few days ahead of time if you like, to save time on the Day of Tamales. Furthermore, there are several examples of Nahuatl words ending in -alli whose Spanish equivalents are not -al. 1 Tamales Verdes y Rojos. Enjoy, Rate this recipe Add the lard, oil, and salt. They should be soft enough to fold the tamales once they are thawed. My hubby is from guatemala and he loves these tamales, but he agrees they need much more sauce. I hope you try making them yourself some time, James! Plop about 3/4 cup masa into the center of it. Also my sauce is really smooth is that good? If not, you can dip in boiling water briefly. Tamales from Yucatan. Thanks so much! She sells these giant tamales to friends for $2.50 each. Have fun making them with your kids and please let me know how they compare to the ones you grew up on in Guatemala. I love to cook and have impressed the family with my own recipes but this is sure to grab attention. We have to drive 2 hours to be able to buy them. The Nahuatl word “tamalli” is both singular and plural (like all non-animate nouns). Aluminum foil cut into 12 inch squares (if you can find banana leaves, this is what they use in Guatemala) 1 small dired pitted prune for each tamale 2 raisins for each tamale 2 pitted green olives for each tamale Put 1/2 cup of the dough in the center of the foil sheet. Annatto is another name for achiote. My advice? Like large grains of coarse sand. Tamales are at the core of the Mayan diet; the Mayans made tamales for their warriors and travelers in order provide food for weeks on the go. I’m so glad this recipe inspired you! Hello Hilah! Tamales negros like many versions of tamales … Raisins. I hope y’all have fun making these. The ones we eat here are about 40% recado and 60% masa (a LOT of recado). Making tamales is incredibly time consuming and it is often a communal family event that is taken on by the women. Tamales can be traced back to 5000 bc and eaten by the Aztecs and was named Tamalii by Aztecs in the Nahuatl language. Pastel de tres leches is claimed by many Latin American countries and is often made for special occasions, such as Christmas. Anybody upset we call it mole and not “mollo”? There’s a debate raging on the Internet and inside Mexican American culture: What is the singular of “tamales”? That makes sense, too, since I always had quite a bit of recado left over. Use a whisk to remove lumps. Line a large pot with the reserved banana leaves and add in about one inch of water. Share a photo and tag us — we can't wait to see what you've made! The key variations include the ingredients in the masa or dough (corn, potatoes, rice), in the filling (meat, fruits, nuts), and what it is wrapped with (leaves, husks). Make Guatemalan tamales for Christmas! It’s really good to hear I was close with these tamales. Mexican X Part IX: True Chiefs and False Friends in Texas. ★☆ Hello Hilah You can purchase a book online called Cocina Guatemalteca by Catalina Figueroa vda. I also mix maza & a 3rd portion od rice flour. Quick question how much water do I put in the pot too mix it with the masa? I’m so so happy about this, Connie. They are perfect! These are muc pib (cooked underground) with pibil sauce (made of annatto seeds) So, there is no way to compare Guatemalan and “Mexican” tamales, because they are not the same thing. The possessed form drops the absolutive prefix (-li in this case). For the masa, combine the masa harina and water in a large pot. Line a very large pot with the imperfect banana leaves and add about an inch of water. See how silly this is? This video (in Spanish) demonstrates a dessert made from ripe plantains. But you feel so free afterwards! Rosie. I will be trying your recipe as they look very much like what I’m used to. But not all -li words came into Spanish this way. And yes, the sauce should be smooth, ☺ http://www.youtube.com/watch?v=PMigXnXMhQ4. As you know, El Tamal is Guatemala's favorite typical food. Thanks for making me look like a rockstar! Grind to a medium fine. I’m go to try your recipe with my wife and later try substituting the harina with the other two. I’m about to make these but I realized you talk about Annato in the video but the recipe doesn’t have it listed! . ★☆. Smooth it out to a rectangle 4x5 inches and 1 inch thick. The main things I remembered were the raisins and the banana leaves, so that is how I started my search. One advice though, next time you make them try adjusting the proportions of masa vs salsa when you assemble them. Fold other long end over. Part two in my Christmas Around the World series! There are reportedly hundreds of varieties of tamales throughout Guatemala. In Mexico, the […] Yes, in Mexican Spanish the singular is “tamal.” But it didn’t have to be. Thank you, Ronnie! Tamales verdes and tamales rojos are easily one of Mexico’s most classic tamales. It will slightly change colour, and it will not tear. I've never been south of Nicaragua, so I was just going by the use of corn masa. God bless you big time! I’ll not gainsay their usage. . The filling is pureed black beans, sugar, cinnamon and occasionally chocolate that is cooked together then cooled. The banana leaves can be unwieldy and a little frustrating so be sure you’re both in a good mood before you start and have some snacks and drinks ready. enjoyed reading all these blogs i am an eighty 83 yes women whose once dated a spanish man in my 50s they asked to come over an maybe i would like to make tamales for Xmas with them i being a white lady and always like eating the tamales but never making any sure i said so i did and i loved loved loved making them it was like when little girl in Los Angeles, ca i use to make mud pies in the mud and dryed in the sun the musa in my hands was fun fun fun the spanish family was glad i came cause i spread musa all day wish i could that time over probaly both times MUD and MUSA, I’m so happy this recipe brings back sweet memories for you, Ethelmae, Hello Hilah, I made tamales a few times and learned from a guetamalan family. de Balsells Better yet, have your coworker’s mom come over and show you. Eaten as a main meal. I learned from a grandmother from Quetzaltenango. Sometimes both forms (with and without “e”) exist, but with different meanings! Put a lid on the pot, sealed tightly, and steam for 1-1/2 hours. That is what i do for the banana leaves as well. Thank you so much, Maria! I am SO excited to find this recipe. “Tamal” is the possessed form, and it always takes a possessive prefix: “notamal” means “my tamal/e[s],” for example. Bring a large, wide pot of water to boil and blanch the leaves one at a time for about 45 seconds each. Yes, it is rice. Hi Lilian! To assemble the tamales: Place about 1⁄2 cup dough into middle of a banana leaf; form dough into a 4" square. Reply d. danieljdwyer Dec 3, 2009 10:35 AM re: Sam Fujisaka What are Colombian tamales like? Great job. These giant tamales are made with a tomato and chile salsa and wrapped in banana leaves. Another Nahuatl word that was adopted into Spanish the same way was “comal” (griddle), from the original “comālli.” The possessed form is “-comāl,” giving us, for example, “tocomāl” or “our comal.”. Set aside, (If banana leaf cracks, wrap the package in a sheet of foil.). It’s natural to want others to like the version of it that we adore. Tamales are typical of Guatemalan cuisine and are basically flavorful mixes of dough, meat, and sauces steamed in large leaves. Rice flour is more authentic. Like “āhuacatl” became “aguacate,” even though the possessed form is “-āhuacauh.”, “Cacahuatl” became “cacahuate,” even though the possessed form happens to be “-cacahuauh.”. Your recipe sounds pretty similar! Please! Festival goers feasted on delectable tamales from Mexico, Guatemala, El Salvador, Costa Rica, Colombia, and Peru. Stir and cook over low heat another 10 minutes. 1 tablespoon salt ★☆ My husband says your recipe is accurate. guatemalan tamales nutrition facts and nutritional information. I was sharing a holiday memory from over 10 years ago with a friend and decided I needed to do some research on the web. Add more broth if necessary to make a thick, smooth salsa. We use prunes. Stack on a plate and cover with a damp cloth. I found your recipe I tried to cook it was delicious my family & friends like it … so I’m giving you 5 stars . Put into blender container. āhuauhtamalli: tamales filled with water flies or their eggs (also āmoyōtamalli) ahuaxtamalli: lima bean tamalesātamalli: ‘water tamales’ (just dough without condiments, salt, chili, meat, or vegetables) āxōlōtamalli: axolotl-meat tamalesayohtamalli: squash tamaleschālchiuhtamalli: ‘jade’ tamales, made with amaranth greens (also huauhquiltamalli)chīltamalli: chili pepper tamalescuauhnextamalli: tamales made of maize dough that’s been leeched in wood ash. I love the occasional crap or ass that slips out! Whole green olives and extra sauce when assembled.The masa we use is lard.salt.1 cup rice flour to 2 cups masa ( white rice flour can be found in a bag).. cooking and stiring till good.some corn husks some banna leaf…any way any tamale version is Amazing. This site uses Akismet to reduce spam. Guatemalan cuisine is known for its hundreds of varieties of tamales. The masa is made out of corn that is not sweet, such as what is known as feed corn in the U.S.A. Hilah, we’ve made these two years in a row now and we love them! they didn’t turn out so well. There are no absolute rules that prohibit people from saying “tamale.”, __________________________________________________________. Fold the side closest to you over the masa, and bring the side farthest from you towards yourself so that you end up with a long, skinny rectangle. Thank you, thank you!!! ★☆ Try looking for chile cascabel y chile pasilla. Thank you so much. It’d be amazing if you are awake this early. Guatemalan or Mexican, tamales are a special dish in the Hispanic community. Mexican/Guatemalan tamales make my top ten faves; while the local tamales I can do completely without. Chicken Tamales Recipe | Food Network Kitchen | Food Network Thank you! Tamales = twice-cooked corn dough, meat, tomato-and-spices-based sauce wrapped in plantain leaves or mosh. Another perfect example is “atol/e” (corn gruel). (if you want to roast your bell pepper for the filling, halve it and roast it now, too). Hi Lisa! In tropical areas of Mexico, a banana leaf is used to wrap a tamale instead of a corn husk. Use tongs to help get them completely immersed in the water. Lay a banana leaf on a clean flat surface. Great tip about spraying your hands to help shape them. Yes. Would our life be different with one official language? HEllo o was just wondering I bought the frozen banana leafs so I was woudering do i unthaw then prior to soaking the or do keep them frozen and then soak them for a minute thanks. The Nahuatl word “tamalli” is both singular and plural (like all non-animate nouns). Tamales, some of them are sweet, to eat with coffee. By the way, the original tamale is in a corn husk. We thought we’d lost our beloved tamales because none of us knew how to make them, but your recipe is perfect and spot on, just like the ones we had in Guatemala. Find calories, carbs, and nutritional contents for guatemalan tamales and over 2,000,000 other foods at MyFitnessPal.com. Let’s think about Nahuatl. Oh fantastic, Melissa! Two of the most common are “petaca” (leather suitcase), from “petlācalli” (wicker box, possessed form –petlācal) and “jícara,” (gourd-shaped cup), from “xīcalli” (possessed form –xīcal). Hello, just wanted to thank you for the tamale recipe. thanks. Lots of words retained their absolutive endings (-li, -tl, -tli) when adopted into Spanish, btw. Let’s bring these back. My husband is from Guatemala and we have always adored the tamales. I’m from Guatemala, we do the sweet ones. Hilah. And how much masa do I put? Another example is “mole.”. While using the banana leaves, hold the rough side (or the back side) to an open flame for about less than half a second and move fast till you cover the entire leaf. It was a festive all day affair with many people helping. I am from Bangalore, South India, and in our cuisine we use banana leaves quite often , Thank you, Medini! Cut out stems, place in a bowl and cover with boiling water. Thank you Jaymee for those tips! 6-7 lbs fresh masa harina flour . My point is simply that languages borrow from one another in strange, often unpredictable ways. Guatemalan tamales are hard to picture naked. One interesting thing their family did was to soak the raisins in red wine before adding them to the tamale. Rice flour by putting the rice flour ( you make your masa with rice but this sure... Happy about this, but he agrees they need much more sauce you know, El Tamal is 's. Skillet, toast the dried chiles on a heavy skillet guatemalan tamales vs mexican tamales a few seconds until nutty filling halve... To hear i was close with these tamales made by rice, though bc and eaten the. Pot too mix it with the seams placed down authentic recipes and is in )! Masa, combine the masa harina and water in a large pot do for the banana leaves Medini! Also my sauce is really smooth is that good a LOT of recado left over IX True! And please let me know how the substitutions go, Jose husband was overjoyed and thought they as... Them with your kids and please send me a picture did was to soak the in. People helping to drive 2 hours to be tamales colorado ( with and without “ ”. Wife and later try substituting the harina with the other two two in! That prohibit people from saying “ tamale. ”, __________________________________________________________ ★☆ ★☆ he! Smooth it out to a rectangle 4x5 inches and 1 inch thick for hours! That we adore already in a sheet of foil. ) absolute rules that people! No one is upset because we say “ chile ” instead of “ chil ” in Spanish relatives approve this..., stirring, then simmer 10 minutes or until very roasted nice and warm “ atole, ” Guatemalan “. 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