Tamales Colorados (Guatemalan Red Christmas Tamales)
Local name: Tamales colorados
In short: Soft corn masa tamales filled with pork in a red tomato and chili recado with olives, prunes and capers, steamed in banana leaves. It takes about 4 h in total and makes 12 servings.
- Prep
- 1 h 30 min
- Cook
- 2 h 30 min
- Total
- 4 h
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 450 kcal
Tamales colorados are the red tamales Guatemalan families make for Christmas Eve and New Year, often in a long afternoon of shared work. A soft corn masa, tinted with achiote, wraps around pork in a smooth recado of tomatoes, bell pepper and dried chilies, with an olive, a prune and a few capers hidden in the middle. The packets are wrapped in banana leaf and steamed for over an hour. Serve them hot with a bread roll and a cup of fruit punch.
Instructions
- Put the pork, halved onion, 3 garlic cloves, 1 tsp salt and the water in a pot. Bring to a boil, skim, then simmer for 45 minutes until tender. Lift out the pork and strain the broth, keeping at least 1.1 liters (4 1/2 cups).
- Char the tomatoes, bell pepper, quartered onion and unpeeled garlic in a dry skillet or under a hot broiler for about 10 minutes, until blistered. Peel the garlic.
- Toast the chilies for 30 seconds per side, then soak them in hot water for 15 minutes and drain. Toast the sesame seeds, pumpkin seeds, cinnamon and cloves in a dry pan for 1 to 2 minutes.
- Blend the charred vegetables, chilies, seeds, spices and 250 ml (1 cup) of broth until smooth. Cook the sauce in the oil for 15 minutes until thick, season with 1 tsp salt, stir in the pork and let it cool.
- For the masa, mix the masa harina, achiote and salt. Work in the warm broth gradually with your hands, then beat in the lard until the dough is soft and spreadable, like thick mashed potatoes. Add more broth if it feels stiff.
- Soften the banana leaves by passing them over a flame or dipping them in boiling water for 30 seconds, then wipe dry. Lay each leaf over a square of parchment.
- Spread about 1/2 cup (120 g) of masa in a rectangle on a leaf. Put a piece of pork with some sauce in the center, then add an olive, a prune and a few capers.
- Fold the leaf over the filling, then fold in the ends to make a tight rectangular packet. Tie it like a parcel with string.
- Lay the tamales on a rack in a large pot over 5 cm (2 in) of water. Cover them with a damp kitchen towel and a tight lid and steam for 75 minutes, topping up with boiling water.
- Unwrap one to test. The masa should be firm and come cleanly off the leaf. Rest the tamales for 10 minutes before serving hot.
Tips
- No banana leaves? Wrap the tamales in parchment and then foil. You lose some aroma, but the texture is the same.
- Fresh masa from a tortilla shop is more authentic. Use about 1 kg (2.2 lb) and add only as much broth as the dough needs.
Questions and answers
Can I freeze tamales colorados?
Yes. Cool them completely and freeze them in their wrappers for up to 3 months. Steam from frozen for about 40 minutes.
How do I know when the tamales are done?
Unwrap one. The masa should be firm and separate cleanly from the leaf. If it sticks or feels wet, steam for 15 minutes more.
What do you serve with tamales colorados?
Hot, with a bread roll on the side and a cup of fruit punch, as many families do on Christmas Eve.
How long does it take to make Tamales Colorados (Guatemalan Red Christmas Tamales)?
About 4 h in total: 1 h 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Tamales Colorados (Guatemalan Red Christmas Tamales)?
About 450 kcal per serving, with 18 g of protein, 45 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
