• Sauce:
  • 1 1/2 pound ripened plum tomatoes
  • 2 bell peppers
  • 3 dry chiles (optional for spice lovers)
  • 3 oz. sesame seed
  • 2 oz. ground pumpkin seed (pepitoria)
  • 1 cinnamon stick
  • 1 oz. shortening
  • Achiote
  • Salt to taste
  • Dough:
  • 1 1/2 pound corn dough
  • 6 oz. rice
  • 8 oz. shortening
  • Salt
  • Wrapping and garnish:
  • 1 pack plantain or banana leaves
  • 2 packs Maxán leaves or hoja de sal
  • 1 bunch cibaque (soaked in water to soften)
  • 3 bell peppers
  • 4 oz. olives
  • 4 oz. capers
  • 4 oz. raisins
  • 2 pounds pork meat
  • 1/2 pound bacon


Sauce: Cook with very little water the tomatoes, bell peppers and dry chiles. Blend them and add achiote for color and flavor. Strain.

Brown the sesame, ground pumpkin seed and cinnamon on the griddle. Ground or dry-blend them. The resulting dust should be mixed with the previous blend.

Boil for 20 minutes adding the ounce of shortening. Season it.

The sauce needs to be a little thick and a little salty since the tamales tend to lose water while cooking them.

Dough: Cook the rice, blend it and save it. Dissolve the corn dough with 1/2 liter of water and blend.

In a big pot, boil 4 cups of water and add the blend of corn dough. Stir constantly. When the dough starts to get thicker add the rice. Keep stirring and add enough salt because it tends to lose a lot of salt during preparation. If it gets too thick add hot water little by little. Keep stirring. After it's been boiling for a while, remove it from flame, add the shortening and stir until it disappears completely.

Tamales: Cut the Maxán leaves on the thickest part, wash them carefully and let them dry in the sun. Cut the plantain leaves in squares of 25 x 25 centimeters. Wash them and cook them in water for 10 minutes.

Cut the raw bacon in small chunks and add them to the sauce. Cut the pork meat in dices of regular size and add them to the sauce too.

Melt the shortening and fry the sauce until the color intensifies.

Grill the bell peppers, peel them and eliminate the seeds and veins. Cut them in stripes and save them.

Place a plantain leaf over a Maxán leaf diagonally. Pour a fair amount of dough in the center; add a good amount of sauce. Over the sauce put the bacon and pork meat chunk, olives, capers, 3 or 4 raisins and stripes of bell pepper.

Fold the leaves in square and tie it with a piece of cibaque.

Cooking the tamales: Place the spare leaves in the bottom of a big pot, add 4 cups of water and boil. Place the tamales carefully inside the pot over the leaves. Cover the pot with more leaves and a small cloth and on top of that put a plastic cover.

Boil for an hour and a half to make sure not only the tamales will cook well but so will the meat inside.

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  • Alimento base: Pork
  • Dificultad: Average
  • Tiempo preparación: 310 min.
  • Comensales: 25
  • Estacionalidad: All year
  • País: Guatemala
  • Comunidad:
  • Típica de: Guatemala
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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