Get your mouth ready for some tasty mouth watering tamales!!The BEST Homemade Authentic Tamales beef, chicken, pork whatever your choice might be we have them. There are reportedly hundreds of varieties of tamales throughout Guatemala. They key variations include the ingredients in the masa or dough, in the filling (meat, chicken or pork), and what is it wrapped with (leaves, husks). Tamales in G
uatemala tend to be wrapped in green 'maxan' leaves (Calathea lutea). The masa is made out of corn that is not sweet, such as what is known as feed corn in the U.S. In Guatemala, this non-sweet corn is called maize and the corn that Americans are used to eating on the cob (sweet corn), Guatemalans call elote. Tamales in Guatemala are more typically wrapped in plantain or banana leaves and maxan leaves than corn husks. Additionally Guatemalan tamales use cooked masa, which is prepared in a time-consuming process that requires a significant amount of work. Tamales colorados ("red tamales") owe their name to the tomato and achiote (annato seed) that give them their color, wrapped with corn masa and are stuffed with tomato recado -a flavorful thick sauce-, roasted red bell pepper strips, capers, green olives, and chicken, beef or pork.
