Tamale rolls with chicken and corn are a typical street food delight. They are prepared wrapped in corn or plantain leaves, steamed to perfection, and filled with a flavorful, smooth-textured stew. There are various versions that include meat, vegetables, and even desserts.
Originating from Mayan culture, tamales have become an iconic dish in the country's cuisine.
In Guatemala, tamales are prepared with care and dedication, as they are considered a special dish for festive occasions and family celebrations.
The combination of chicken, corn, and local spices makes this dish a true delight.
Chicken and Corn Tamale Rolls
Ingredients
500 grams of Cornmeal dough
200 grams of Pre-cooked and shredded chicken
200 grams of Tomatillos (tart green tomatoes)
2 Green chilies
1 Chopped small onion
1 Garlic clove
1 Fresh cilantro bunch
1 cup of Oil
3 cups of Chicken broth
8 Dried corn leaves
Preparation
Step 1 : Boil the peppers and tomatillos without skin for 10 minutes
Step 2 : Blend them with broth, onion, garlic, and cilantro (or parsley). Sauté the cooked chicken in the resulting cream for 5 minutes to add flavor
Step 3 : In a large bowl, prepare the dough by mixing the cornmeal with some broth. Add the blended mixture, stir well, and season with salt and pepper
Step 4 : Meanwhile, rehydrate the dried corn leaves. Drain and fill each with 2-3 tablespoons of filling, leaving 2-3 cm at the edges to enclose
Step 5 : Press them with a weight and tie the ends with kitchen twine. Place in a steaming basket
Step 6 : Cook for at least one hour
Step 7 : Serve the tamales hot
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