Rice tamales, originating from Guatemala, are a traditional delight wrapped in banana leaves, perfect for enjoying in good company during weekends or December festivities.
This particular version of tamales, wrapped in banana leaves, has been part of the local diet and celebrations.
We invite you to discover together the flavor of this exquisite recipe.
Guatemalan Rice Tamales
Ingredients
3 pounds of Rice
Chicken broth
2 Passion chili
2 Guaque chili
3 pounds of Chicken
3 pounds of Tomatoes
2 Red peppers
60 grams of Sesame seeds
3 Butter bars
60 grams of Crushed pumpkin seeds
Vegetable oil
Banana leaves
Preparation (simple version)
Preparation
Step 1 : Grind the three pounds of rice, toast the pumpkin seeds and sesame seeds on the stove until golden.
Step 2 : Place a large pot of water on the stove and when it boils, add the butter, chicken broth, and rice flour.
Step 3 : Stir continuously for about half an hour until achieving an oatmeal-like consistency, then remove from heat and let cool.
Step 4 : While the previous mixture cools, remove the seeds from the dried chilies and cook them in a pot along with the tomatoes and peppers. Then blend all the vegetables in a blender and incorporate the sesame seeds and crushed pumpkin seeds.
Step 5 : Cut the chicken into small pieces, add it to the sauce, and let it cook.
Step 6 : Assemble the tamales by placing a spoonful of the masa on each banana leaf, then adding the chicken and sauce in the center. Use a spoon to cover the sauce with the rice mixture and finish by adding more sauce.
Step 7 : Fold the leaf as if forming an envelope and tie the tamale with a thick piece of corn husk.
Step 8 : Cook the tamales in a large water bath pot until the banana leaves change color.
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