Tamales torteados are a delicious Mexican-style recipe that has won the hearts of Guatemalan cuisine. The dough is carefully torted, filled with succulent chicken, and wrapped in banana leaves before being steamed.
It has its roots in the culinary traditions of the region.
With influences from Mexican gastronomy, this tasty preparation has delighted the palate of many Guatemalans over the years.
Tamales Torteados
Ingredients
1 kilogram of White corn
1 kilogram of Chicken meat
400 grams of Lard for the dough
500 grams of Small miltomate
40 Red tomatoes
6 Guaque chiles
3 Zambo chiles
60 grams of Pepitoria
1 Cinnamon stick
30 grams of Sesame seeds
8 Chiapa peppers
8 Castilla peppers
4 Cooking cloves
Achiote
120 grams of Lard for the filling
Sal leaves
Preparation
Step 1 : Boil two and a half pounds of white corn and grind it into a smooth, manageable dough, similar to tortilla dough.
Step 2 : Place the dough on the grinding stone, add twelve ounces of lard and salt, knead well. If it's too firm, add some water. It should be workable enough to make tortillas. Cover and prepare the filling.
Step 3 : Roast the miltomates, red tomatoes, guaque chiles, zambo chiles, along with spices: pepitoria, sesame seeds, cinnamon, Chiapa peppers, Castilla peppers, and cloves. Grind everything together for the filling, strain, and fry in a pan with the red achiote. Thicken with the dough:
Step 4 : Make thick tortillas from the dough. Spread the chicken pieces with the filling, place in the center of each tortilla, fold them. Add a spoonful of filling on top, wrap in banana leaves, and cook with a little water.
Step 5 : Ready! Serve and enjoy.
Preparation (simple version)
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
