Guatemalan tamales colorados are festive corn-and-rice masa parcels filled with pork and a smooth tomato-and-chile recado, then wrapped in banana leaves and steamed. They are a familiar Christmas Eve food in Guatemala, though the filling, garnishes, and masa differ from one household and region to another.
Ingredients
- 12 dried red chiles guaque, stems and seeds removed; substitute 12 dried guajillo chiles (about 30 g), which make the recado a little fruitier and may be less smoky
- 1 dried chile pasa, stem and seeds removed (about 8 g); substitute 1 small dried ancho chile for a similar mild, raisin-like depth
- 3 cups (450 g) ripe tomatoes, roughly chopped
- 1 cup (150 g) tomatillos, husks removed and rinsed; if unavailable, use another 1/2 cup (75 g) tomato, knowing the recado will be less tart
- 1/3 cup (45 g) sesame seeds
- 1/4 cup (30 g) hulled pumpkin seeds
- 1 small cinnamon stick, about 2 inches (5 cm)
- 2 tablespoons (30 ml) neutral oil, divided
- 1 teaspoon (2 g) ground achiote, also called annatto; omit it if necessary, but the sauce will be less red
- 2 teaspoons (10 g) fine salt for the recado, plus more to taste
- 2 pounds (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) pieces
- 4 cups (950 ml) water or unsalted broth for cooking the pork
- 4 cups (480 g) masa harina, not cornmeal
- 1/2 cup (80 g) rice flour
- 5 cups (1.2 L) warm unsalted broth or water for the masa, plus up to 1/2 cup (120 ml) more if needed
- 1 cup (205 g) lard, softened but not hot; vegetable shortening works as a substitute but gives a less savory masa
- 1 tablespoon (18 g) fine salt for the masa
- 12 large banana-leaf pieces, each about 12 by 14 inches (30 by 35 cm), plus 2 spare pieces; thaw frozen leaves before using
- 1 red bell pepper, about 6 ounces (170 g), seeded and cut into 12 narrow strips
- 12 pitted green olives, about 1/3 cup (50 g)
- 1/3 cup (50 g) raisins
- 6 pitted prunes, about 2 ounces (60 g), halved
- 2 tablespoons (18 g) capers, drained, optional
Instructions
- Soak the chiles and prepare the leaves. Put the guaque and pasa chiles in a heatproof bowl and cover them with boiling water. Leave them to soften for 15 minutes, then drain. While they soak, wipe the banana leaves clean with a damp cloth and cut them to size if needed. Briefly pass each leaf over a low gas flame or warm it in a dry skillet until pliable; this usually takes a few seconds per side. Keep the leaves flat and do not let them scorch. Set a large steamer or covered pot with a rack aside.
- Cook the pork. Put the pork and 4 cups (950 ml) water or broth in a heavy pot. Bring to a boil, skim any foam, then lower the heat, cover, and simmer gently for about 45 minutes, until tender. Check the thickest piece with a food thermometer: USDA FSIS gives 145°F (63°C) plus a 3-minute rest as the safe minimum for whole cuts of pork. Lift the pork out and reserve the cooking liquid. Let the pieces rest for at least 3 minutes before using them. Keep the liquid hot for the recado or masa.
- Make the recado. Heat a dry skillet over medium heat. Toast the sesame seeds and pumpkin seeds separately, stirring, until fragrant and just beginning to color, about 2 minutes for each. Transfer them to a blender. Add the cinnamon to the skillet and toast it briefly, about 30 seconds, then add it to the blender. In the same skillet, heat 1 tablespoon (15 ml) oil and cook the tomatoes and tomatillos for 8 to 10 minutes, turning them until softened and lightly browned in spots. Add the softened chiles, cooked tomatoes and tomatillos, achiote, salt, and 1 cup (240 ml) reserved pork liquid to the blender. Blend until very smooth, adding a splash more liquid if the blades need help.
- Simmer the sauce. Heat the remaining 1 tablespoon (15 ml) oil in the pork pot over medium heat. Carefully pour in the blended recado; it can splatter. Simmer gently for about 10 minutes, stirring often, until the sauce darkens slightly and no longer tastes raw. Add the pork and stir to coat. The filling should be moist and thick, not watery. Taste and adjust the salt. If it looks dry, stir in reserved cooking liquid a tablespoon at a time.
- Cook the masa. In a large, heavy saucepan, whisk together the masa harina, rice flour, and salt. Gradually whisk in 5 cups (1.2 L) warm broth until smooth, then stir in the lard. Set the pan over medium-low heat and cook for 12 to 15 minutes, stirring constantly and scraping the bottom and corners. The masa is ready when it is thick, glossy, and pulls away from the sides in soft mounds. If it becomes stiff before it is smooth, add some of the extra broth a little at a time. It should spread easily but hold its shape on a leaf.
- Fill and fold the tamales. Lay one softened banana leaf with its smoother side facing up. Spoon about 1/2 cup (roughly 120 g) masa into the center and spread it into a thick rectangle. Add about 1/3 cup (80 g) pork and recado, then top with a strip of bell pepper, an olive, a few raisins, half a prune, and a few capers if using. Fold the long sides of the leaf over the filling, then fold in the ends to make a snug parcel. Place the seam underneath. Repeat with the remaining leaves and filling. The portions need not look identical; keep the masa thick enough to enclose the filling.
- Steam until set. Arrange the tamales seam-side down on the rack in the steamer. Add water below the rack, making sure it does not touch the parcels. Cover tightly and steam over steady medium-low heat for 1 hour 45 minutes, checking the water level about every 40 minutes and adding hot water if needed. Do not pour water over the tamales. To check one, carefully remove it and let it stand for 5 minutes; the masa should be firm and pull cleanly from the leaf. If it is still pasty, return it to the steamer for 15 minutes and check again. Rest the finished tamales for 10 minutes before serving so the masa can settle.
Tips
- Use the right leaves. Banana leaves soften with heat and help the tamales hold their shape while steaming; they are wrappers, not something to eat. If you cannot find them, use parchment as an emergency wrapper, but expect a less distinctive aroma and a less traditional presentation. Foil can keep a parcel closed, but it will not add the leaf’s fragrance.
- Blend the recado thoroughly. A very smooth sauce is important because bits of chile skin or seed can make the filling coarse. If your blender struggles, work in batches and add reserved broth sparingly. Straining is optional; it makes the sauce especially silky but also removes some texture.
- Keep the masa moist, not runny. Different brands of masa harina and rice flour absorb liquid differently. Add broth gradually, and stop when the masa spreads without flowing across the leaf. A watery dough can leak through the folds; an overly stiff dough may cook up dense.
- Plan for steady steam. Keep the lid on as much as possible, and maintain a gentle, continuous simmer rather than a hard boil. If the pot runs dry, add hot water carefully. Cold water can interrupt the steam and lengthen cooking.
Serving Suggestions
Serve the tamales warm in their leaves, letting each person unwrap their own parcel at the table. The banana leaf keeps the masa moist and carries the aroma of the recado, but diners should discard it after opening. A simple side of curtido, a lightly tangy cabbage relish, or a fresh salad adds crunch alongside the rich masa and pork. Some Guatemalan holiday tables also serve tamales with bread or a cup of coffee; those are serving traditions rather than requirements for this recipe.
For a festive meal, make the tamales the centerpiece and keep the sides uncomplicated. The filling already brings chile, fruit, olives, and capers, so a heavily seasoned side can compete with it. Put extra olives or a little of the reserved recado on the table if you like, but avoid drowning the tamal in sauce. One tamal is a substantial portion; smaller appetites may be happy with half, especially when other dishes are served.
Variations
Guatemalan tamal recipes are not identical. Some families favor more rice flour in the masa, some use a different balance of chiles, and the sweet-savory garnishes can vary. This version uses pork shoulder, but cooked chicken can replace it; simmer boneless chicken pieces in the broth until the thickest part reaches 165°F (74°C), the USDA FSIS safe minimum for poultry, then rest briefly and fold them into the recado. Chicken may need less simmering time than pork, so rely on tenderness and a thermometer rather than the clock alone.
For a meat-free variation, use firm, well-drained cooked vegetables such as potato, carrot, green beans, or mushrooms in place of the pork, and make the masa with vegetable broth. The filling will be different from this pork version, and it may need less cooking; simmer it only until tender and thick enough to stay inside the parcel. For a milder recado, use fewer dried chiles and remove every seed and rib. For more heat, add a small amount of a hotter dried chile, tasting the sauce before filling the tamales.
If you cannot find chile guaque or chile pasa, the guajillo and ancho substitutions listed above are practical options, not exact matches. Guajillo tends to bring a brighter chile flavor, while ancho is often sweeter and rounder. Achiote adds its characteristic color, but the recipe will still work without it. Do not replace masa harina with ordinary cornmeal: cornmeal has a different grind and does not hydrate into the same cohesive tamal dough.
Storage and Reheating
Refrigerate cooked tamales within 2 hours of cooking. Keep them wrapped in their leaves in a covered container and use within 3 to 4 days. For longer storage, freeze the cooled tamales in a freezer-safe container or tightly wrapped package; for best quality, use within about 2 months. Thaw overnight in the refrigerator when convenient, or reheat from frozen for longer.
Reheat tamales in a steamer for about 15 to 20 minutes if refrigerated, or 30 to 40 minutes from frozen, until hot throughout. You can also microwave one tamal under a damp paper towel in short intervals, turning it once; the leaf can become very hot, so unwrap carefully. For food safety, leftovers should reach 165°F (74°C), measured in the center with a food thermometer. Discard tamales left at room temperature for more than 2 hours, and do not use the banana leaves as storage containers once the tamales are opened.
Frequently Asked Questions
Are tamales colorados a traditional Guatemalan Christmas food?
Yes. Tamales are commonly part of Guatemalan Christmas Eve celebrations, and tamales colorados are among the familiar savory styles. Traditions and recipes vary by family and place, so this recipe is one home-style version rather than a single definitive formula.
Can I make the tamales a day ahead?
Yes. Cook them completely, cool them, and refrigerate within 2 hours. Reheat them in a steamer the next day until the center reaches 165°F (74°C). You can also prepare the recado and pork filling a day ahead and refrigerate them separately, then make the masa, assemble, and steam the tamales on serving day.
How can I tell when the tamales are done?
Let one parcel rest for 5 minutes after steaming, then open it carefully. The masa should be set and should separate from the banana leaf instead of sticking like wet paste. If it is soft or gummy, steam the batch for another 15 minutes and check again. A short rest after steaming also makes the texture easier to judge.
What can I use instead of banana leaves?
Thawed frozen banana leaves are convenient and work just like fresh leaves. If neither is available, parchment can hold the filling, though the aroma and appearance will be different. Cut parchment into sturdy rectangles and fold them securely; avoid using waxed paper, which is not intended for steaming.
Why did my masa turn out dense?
It may have been cooked too thick, not stirred enough, or packed too firmly into the leaf. Add broth gradually while cooking until the masa is soft enough to spread, and use a light hand when filling each wrapper. Also check that the steamer maintained a steady supply of steam; a dry or poorly covered pot can leave the center undercooked.
Can I use a different filling?
Yes. Chicken is a common practical alternative, and vegetables can be used for a meat-free version. Cook poultry to 165°F (74°C) before adding it to the tamales, and make sure any alternative filling is moist but not watery. A loose filling can escape through the folds and make the masa soggy.
Related
- Guatemalan Dessert Recipe: Rellenitos de Plátano
- Guatemalan Chow Mein Recipe with Chicken and Vegetables
- Guatemalan Refried Beans: Creamy Frijoles Volteados
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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