Entree: Guatemala – Southern Culinary Region – Tamales Colorados (Guatemalan red tamales made from seasoned corn masa filled with slow-cooked pork and wrapped in banana leaves)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 25 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, approx. 6 oz (170 g), chopped
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) achiote paste (recado rojo)
- 2 cups (480 g) tomato purée or blended fresh tomatoes
- 1 1/2 cups (360 ml) chicken stock
- 1 tsp (5 g) ground cumin
- 1/4 tsp (1 g) ground cloves
- 1 1/2 tsp (9 g) salt for pork, plus additional salt for dough
- 6 cups (720 g) masa harina (corn flour for tamales)
- 1 cup (225 g) lard or vegetable shortening
- 2 tsp (8 g) baking powder
- 1 tbsp (15 g) salt for dough
- 1/2 cup (75 g) pitted green olives, halved
- 2 tbsp (30 g) capers
- 1/2 cup (75 g) raisins
- 4 hard-boiled eggs, approx. 50 g each, quartered
- Banana leaves, cleaned and softened
- Kitchen twine or strips of banana leaf for tying

Instructions

1. In a large pot, heat oil over medium-high heat. Sear pork pieces on all sides until browned, then remove and set aside.
2. Reduce heat to medium; sauté onion and garlic until translucent. Stir in achiote paste and cook 1–2 minutes to release color and aroma.
3. Add tomato purée, chicken stock, cumin, ground cloves, and 1 1/2 tsp salt. Return pork to pot, bring to a simmer, cover, and cook gently for 1.5–2 hours until pork is fork-tender.
4. Remove pork and shred with two forks. Reserve 1–2 cups (240–480 ml) of the cooking liquid and skim excess fat; adjust seasoning with salt and pepper.
5. While pork cooks, prepare banana leaves by wiping clean and passing briefly over a flame or steaming to make pliable; cut into 10–12 in (25–30 cm) squares.
6. Make the masa: in a large bowl, combine masa harina, baking powder, and 1 tbsp salt. Beat lard into the dry mix until light and fluffy (use a stand mixer or hand mixer). Gradually add 1–1 1/2 cups (240–360 ml) of warm reserved cooking liquid or additional stock until dough is moist, spreadable, and holds shape.
7. To assemble: lay a banana leaf square smooth-side up, spread about 1/2 cup (120 g) of masa (approx.) into a 5x4 in (12x10 cm) rectangle, leaving borders. Place 2–3 tbsp (30–45 g) shredded pork in the center, top with olives, capers, a few raisins, and one quarter of a hard-boiled egg.
8. Fold the sides of the leaf over the filling, then fold the ends to form a neat packet. Tie with kitchen twine or secure with a strip of leaf. Repeat until dough and filling are used (about 12–16 tamales).
9. Arrange tamales seam-side down in a large steamer over simmering water. Cover and steam for 1 to 1 1/2 hours, checking water level occasionally; tamales are done when masa separates easily from the leaf and feels firm.
10. Let rest 10 minutes, then unwrap and serve warm with extra pork sauce on the side if desired.