Breads & doughs
Guatemalan tamal colorado
Corn dough tamal with red tomato and meat recado, wrapped in plantain leaf.
Gluten-free
Ingredients
- 500 g nixtamalized corn dough
- 120 g lard
- 500 ml chicken broth
- 400 g cooked chicken in pieces
- 4 tomatoes
- 1 red bell pepper
- 2 cloves of garlic
- 1 onion
- 50 g pepitoria or pumpkin seed
- 1 teaspoon achiote
- Salt to taste
- Plantain leaves for wrapping
Step-by-step
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- For the recado, place the tomatoes, the bell pepper, the onion, the garlic and the pepitoria in the mixing bowl and chop 5 sec/speed 5.
- Add the achiote and cook 15 min/100C/speed 3 until you get a thick sauce; set aside.
- Wash the mixing bowl, add the lard and melt 3 min/80C/speed 2.
- Add the dough, the broth and the salt and mix 1 min/speed 4.
- Cook the dough 15 min/90C/reverse/spoon speed until it thickens and pulls away from the mixing bowl.
- On plantain leaves place a layer of dough, a piece of chicken and a tablespoon of red recado.
- Wrap forming packets and tie them with strips of leaf or kitchen string.
- Steam 75 minutes and let rest 15 minutes before serving.
Tips
- The pepitoria thickens and gives flavor to the typical Guatemalan recado.
- The tamales are ready when the dough pulls away easily from the leaf.
- You can freeze them cooked and reheat by steaming.
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