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Tamales Colorados Guatemaltecos
A festive and flavorful Guatemalan dish, Tamales Colorados are made from masa dough filled with a rich, savory sauce and pork, all steamed in banana leaves.
๐ง ์ฌ๋ฃ
- 2 lbs Pork shoulder(cut into 1-inch cubes)
- 4 cups Masa harina
- 4 cups Chicken broth or water(warm)
- 1 cup Lard or vegetable shortening(softened)
- 4 medium Tomatoes(roughly chopped)
- 4 medium Tomatillos(husks removed, rinsed)
- 1/2 medium Onion(roughly chopped)
- 3 cloves Garlic cloves
- 4 dried Guajillo chilies(seeds and stems removed)
- 2 dried Ancho chilies(seeds and stems removed)
- 2 tbsp Achiote paste or powder
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 1 package Banana leaves(warmed and cut into 12x15 inch pieces)
- 1/2 cup Prunes or raisins(optional, for filling)
- 1/4 cup Almonds(sliced, optional, for filling)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Cook the pork: In a pot, cover pork with water, add a pinch of salt, and simmer until tender, about 1 to 1.5 hours. Reserve the cooking liquid.
- 2
Prepare the sauce: Soak the dried chilies in hot water for 20 minutes. In a blender, combine soaked chilies, tomatoes, tomatillos, onion, garlic, achiote paste, salt, and pepper. Blend until smooth. Strain the sauce into a saucepan. Add about 1 cup of the reserved pork cooking liquid. Simmer the sauce for 15-20 minutes until thickened. Set aside.
- 3
Prepare the masa: In a large bowl, combine masa harina, softened lard, and enough warm chicken broth or water to form a soft, pliable dough. The consistency should be like thick peanut butter. Season with salt.
๐ก ์ ๋ฌธ๊ฐ ํ: Test the masa by dropping a small ball into water; it should float. - 4
Assemble the tamales: Lay a piece of banana leaf flat. Spread about 1/2 cup of masa dough in the center, forming a rectangle. Spoon about 2-3 tablespoons of the sauce over the masa. Place a few pieces of cooked pork on top of the sauce. Add prunes or almonds if using. Fold the banana leaf to enclose the filling, then tie with kitchen twine or another strip of banana leaf.
๐ก ์ ๋ฌธ๊ฐ ํ: Don't overfill the tamales, or they will be difficult to fold and may burst. - 5
Steam the tamales: Arrange the tamales upright in a large steamer pot, ensuring they don't touch the bottom. Add water to the pot, making sure it doesn't touch the tamales. Cover tightly and steam for 1 to 1.5 hours, or until the masa is firm and cooked through.
- 6
Let the tamales rest for about 15 minutes before serving. Unwrap and serve hot.
๐ก ์ ๋ฌธ๊ฐ ํ
- โWarming the banana leaves makes them pliable and less likely to tear.
- โIf you can't find achiote paste, you can use annatto powder, but you may need to adjust the amount for color and flavor.
- โThe sauce can be made ahead of time and refrigerated.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a vegetarian version, omit the pork and fill with a vegetable and bean mixture.
- Add a pinch of cinnamon or cumin to the masa for added flavor.