COPPER🇬🇹 Guatemala
Tamales recipe
Deliciously wrapped savory goodness awaits you!
Ingredients
- 500 g masa harina
- 300 g chicken
- 10 corn husks
- 250 ml chicken broth
- 1 onion
- 2 garlic
- 1 tsp salt
- 1 tsp cumin
How to make Tamales
- Soak 20 corn husks in warm water for 30 minutes to soften them before starting the preparation.
- In a pot, combine 300 g of chicken, 1 chopped onion, 3 minced garlic cloves, a pinch of salt, and a sprinkle of cumin; cook for 20 minutes until the chicken is tender.
- Remove the chicken from the pot and shred it; mix it with 250 ml of chicken broth to moisten well.
- In a bowl, combine 500 g of masa harina with water and 1 teaspoon of salt, stirring until a smooth dough forms.
- Take one soaked corn husk and spread a portion of masa on it; add chicken filling and fold the husk tightly to seal.
- Arrange the tamales upright in a steamer basket; steam for about 1 hour until firm and cooked through.
- Once cooked, remove the tamales from the steamer and let them rest for 10 minutes before serving.
- Serve the tamales warm, accompanied by your favorite salsa or toppings.
What is Tamales?
Tamales is a traditional dish from Guatemala, steamed, and takes about 120 minutes from start to finish. It is built around masa harina, chicken and chicken broth. The recipe below uses 8 ingredients and is written out step by step.
How long does Tamales take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on masa harina. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Tamales?
Make sure the masa is moist for easy spreading.
Copper documents Guatemala alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.