Guatemalan Cuisine Guatemala Kitchen Food Recipe

Tamales Negros (Black Tamales)

Tamales Negros (Black Tamales)

Sauce:
2 Tbs squash seeds, toasted
2 Tbs sesame seeds, toasted
1 chile pasa, toasted
1 chile guaque, toasted
1 tsp ground cinnamon
1/4 cup toasted bread crumbs
2 pounds ripe tomatoes, sliced
2 ounces bitter chocolate, melted
1/2 cup water
1 pound boneless chicken

Dough:
2 pounds masa harina
6 cups water
1/4 cup sugar
1/2 pound butter or margarine, melted

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Prepare a smooth sauce in the food processor with all the sauce ingredients except the chicken. Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes.

Remove the chicken and cut it into 2 inch cubes. Set aside the chicken and the sauce. Mix the dough ingredients together and simmer in a pan over low heat for 30 minutes, stirring frequently, until the mash is thick and smooth. Set aside.

Assembling the Tamale:
Aluminum foil cut into 12 inch squares (if you can find banana leaves, this is what they use in Guatemala)
1 small dired pitted prune for each tamale
2 raisins for each tamale
2 pitted green olives for each tamale

Put 1/2 cup of the dough in the center of the foil sheet. Smooth it out to a rectangle 4×5 inches and 1 inch thick. Top this with 2 Tbs of the sauce and 1 cube of chicken.
Around the side gently press in the prune, raisins and olives. Fold the foil toward the center, seal it, then give the ends a twist around to seal the ends. (If you found banana leaves, you would fold it into a packet and tie with string). Cook in a steamer over moderate heat for 1 1/2 hours.

To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact. It is your plate. For banana leaves, cut string and unfold.

Serve hot.

Serves 7 or 8

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