Tamales, chicken and corn rolls, are a typical delight of street food. They are prepared wrapped in corn or banana leaves, steamed and filled with a tasty stew of smooth consistency. There are various versions that include meat, vegetables and even desserts.
Originally from the Mayan culture, tamales have become an iconic dish of 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 make this dish a true delight.
Chicken and corn tamales rolls
Ingredients
500 grams of Corn flour dough
200 grams of Previously boiled and shredded chicken
200 grams of Tomatillos (sweet and sour green tomatoes)
2 Green chilies
1 Small chopped onion
1 Garlic clove
1 Bunch of fresh cilantro
1 cup Oil
3 Chicken broth
8 Dry corn leaves
Preparation
Step 1 : Boil the chilies and tomatillos without skin for 10 minutes
Step 2 : Mix them with broth, onion, garlic, and cilantro (or parsley) blend, separately sauté the boiled chicken for 5 minutes in the obtained cream to give it flavor
Step 3 : In a large bowl, prepare the dough with the corn dough and a little broth add the mixture, mix well and season with salt and pepper
Step 4 : Meanwhile, soak the dry corn leaves to rehydrate them. Drain and fill each one with 2-3 tablespoons of filling, leaving 2-3 cm on the edges to close them in a package
Step 5 : Flatten them with a weight and secure the closure with kitchen twine. Place them in a steaming basket
Step 6 : Cook for at least one hour
Step 7 : Serve the tamales hot
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