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Holidays & Special Occasions

Tamales Guatemaltecos Navideños (Guatemalan Christmas Tamales)

The Quirky Foodster Team

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Ingredients

  • 1 kg (8 cups) masa harina
  • 1 l (4 cups) chicken broth, warm
  • 200 g (7/8 cup) lard or vegetable shortening
  • 600 g (1.3 lb) chicken or pork, cooked and shredded
  • 6 dried (6 chiles) guajillo chiles, seeded
  • 4 plum (4 tomatoes) tomatoes
  • 1 large (1 onion) onion
  • 3 garlic (3 cloves) cloves
  • 30 g (2 tbsp) achiote paste
  • 50 g (1/3 cup) raisins
  • 40 g (1/4 cup) pitted green olives
  • 2 red (2 peppers) bell peppers, sliced into strips
  • Banana leaves, cleaned and softened over a flame
  • Salt, to taste

Method

  1. Toast the dried chiles briefly, then soak in warm water for 10 minutes until softened.
  2. Blend the soaked chiles with tomatoes, onion, garlic and achiote paste until smooth to create the red sauce base.
  3. Simmer the sauce in a pot for 15 minutes, then stir in the shredded meat and cook a further 10 minutes. Season with salt and set aside.
  4. Beat the lard until fluffy, then alternately mix in masa harina and warm chicken broth until a smooth, thick, spreadable dough forms.
  5. Lay out a softened banana leaf and spread a generous layer of masa dough in the centre.
  6. Add a spoonful of the meat and sauce mixture, a few raisins, olives and a strip of red pepper on top of the masa.
  7. Fold the banana leaf over the filling from both sides, then fold the ends underneath to form a secure rectangular parcel, tying with string or a leaf strip if needed.
  8. Arrange the tamales in a large steamer, stacking carefully, and steam for 1-1.5 hours until the masa is firm and fully set.
  9. Let rest for 10 minutes before unwrapping and serving warm.

Introduction: Tamales are the centrepiece of Guatemalan Christmas Eve dinner, prepared in large batches by extended families working together over hours, then wrapped in banana leaves and gifted to neighbours and relatives — a tradition symbolising community and shared abundance.

Cultural Background: Tamales are the centrepiece of Guatemalan Christmas Eve dinner, prepared in large batches by extended families working together over hours, then wrapped in banana leaves and gifted to neighbours and relatives — a tradition symbolising community and shared abundance.

Tips: Steam a small test tamal first if unsure of masa consistency — it should be firm but still moist when unwrapped.

Variations: Some families add a few prunes or a spoon of ground toasted sesame to the filling for a sweeter, richer version.

Storage: Refrigerate up to 5 days in the banana leaf wrapping; freeze well-wrapped for up to 3 months.

Reheating: Steam for 15-20 minutes, still wrapped, until heated through.

Nutrition: Approx. 380 kcal, 18 g protein, 16 g fat, 42 g carbohydrate per serving.

FAQs:

Q: Can I use corn husks instead of banana leaves?

A: Banana leaves are traditional for Guatemalan Christmas tamales and give a distinct aroma, but corn husks can be used in a pinch, closer to the style of chuchitos.

Q: Why are tamales given as gifts at Christmas?

A: Sharing tamales with neighbours and extended family symbolises generosity and community during the holiday season, and reciprocal gifting is a cherished tradition.

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