Tamales (Guatemalan)
The Saturday tamales: tamales colorados (red, with tomato-recado sauce, pork or chicken, olives and peppers, wrapped in banana leaves) and the Christmas tamales negros (sweet dark mole-like sauce) — Guatemala's weekend ritual food.
What it is
The Saturday tamales: tamales colorados (red, with tomato-recado sauce, pork or chicken, olives and peppers, wrapped in banana leaves) and the Christmas tamales negros (sweet dark mole-like sauce) — Guatemala's weekend ritual food. Ingredients: masa (corn, sometimes rice), recado sauce, pork or chicken, banana leaves, olives, capers, sweet peppers, prunes (in negros). Recipe: 1) Make the masa and the sauce. 2) Assemble on banana leaves with meat and garnishes. 3) Wrap; tie. 4) Steam in great pots for hours. Serve: Saturdays (the tamales day) and at Christmas. Flavor: masa-soft, sauce-rich. History: tamales are Maya heritage millennia deep; Guatemala's recado sauces are its baroque chapter. See also: Pepián, Kak'ik.
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Related topics
World Cuisines
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