Everyone has seen or even tried the famous Mexican Tamales. Guatemala, sharing a very similar past, also has excellent Tamales, but are quite different.
Guatemalan tamales are made of pure corn paste, refried tomato sauce and normally a piece of meat that can be chicken or pork.
For special dates, such as Christmas, they also have capers and olives inside, and the sweet "black" tamales invade the tables (made with dried plums sauce).
The corn beads are boiled in plain water or chicken stock, and then grinded to make a moist doe. The doe is then manually shaped in some kind of thick bowl, and tomato sauce is poured in with a small piece of the meat.
The doe is shaped to cover the sauce and meat, and wrapped with "chichicaste" leaves first and then with larger banana leaves, in a shape that resembles a pillow.
"Cibaque" (some kind of flexible tree bark) is used to wrap around the small package to hold everything in place.
They are then boiled for hours in big clay pots, traditionally with firewood, and then are left to rest for the doe to get to it`s semi-gelatinous texture.
They are served in plates by first cutting or untying the small rope of Cibaque, and then unfolding the leaves, but the tamale is placed with it`s leaves on the plate.
Most people love them with some fresh lime juice and white bread.
If you come to Guatemala, we strongly recommend trying one!
If you would like more information about this recipe or meal, please contact us.
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