Tortilla tamales are an exquisite Mexican-style recipe that has conquered the hearts of Guatemalan cuisine. The dough is meticulously kneaded, filled with succulent chicken, and wrapped in stem leaves before being steamed.
It has its roots in the culinary traditions of the region.
With influences from Mexican gastronomy, this delicious preparation has won the hearts of many Guatemalans over the years.
Tamales torteados
Ingredients
1 kilogram of White corn
1 kilogram of Chicken meat
400 grams of Manteca for the dough
500 grams of Small miltomate
40 Red tomatoes
6 Guaques chilies
3 Zambos chilies
60 grams of Pepitoria
1 Cinnamon stick
30 grams of Sesame seeds
8 Chiapa peppers
8 Castilla peppers
4 Food cloves
Achiote
120 grams of Manteca for the sauce
Salt leaves
Preparation
Step 1 : Cook two and a half pounds of white corn and grind.
Step 2 : Place the dough on the grinding stone, add twelve ounces of lard and salt, knead well, if it is too hard, add water. It should resemble the consistency for making tortillas, cover and prepare the sauce.
Step 3 : Roast the miltomates, red tomatoes, guaques chilies, zambos chilies, with the spices pepitoria, sesame seeds, cinnamon, Chiapa peppers, castilla peppers and cloves, grind everything with the sauce, strain, fry in a pan with red achiote and thicken with the dough:
Step 4 : Make slightly thick tortillas with the dough and spread the pieces of chicken with the sauce, place in the middle of each tortilla, once folded, spread a spoonful of sauce on top, wrap in salt leaves and cook with little water.
Step 5 : Ready to serve and enjoy.
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