Home Cooking

Christmas Tamales

Christmas Tamales Rojos Guatemaltecos – Or never trust anyone who feeds you for no apparent reason …

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Home Cooking 14

Christmas Tamales Rojos Guatemaltecos – Or never trust anyone who feeds you for no apparent reason …

rworange | Jan 3, 2011 08:46 AM

… especially if you are a duck.

I never fully comprehended how much work making tamales is ... particularly the special Christmas edition. The day started at 8:00 am and ended at 8:30 pm.

It is a little late for the holiday season just past, but if anyone is interested in the future, here’s the details

RECIPE: INGREDIENTS

This recipe makes over 100 tamales. The measurements are inexact, at best. Bottles and bags of things were used. I have a number of Guatemalan cookbooks with similar recipes and will include what those books used.

LIVE POULTRY

4 ducks, 1 gallina (special chicken breed) and 1 regular chicken that got in the way. Actually you can use any meat that pleases you … pork, beef, turkey, goose, etc

From various cookbooks

* 10 lbs boneless pork, or boned chicken or turkey (most tamales have meat with bones)

** 1 turkey, 1 pound bacon, 3 lbs pork

* False Tongues and Sunday Bread by Copeland Marks

** Cocina Regional Guatemalteca (note doubling what is in the book as this recipe only makes 40 tamales.

SAUCE

Note: An 8 inch frying pan was used

dried chile guaque (chile guajillo) - one layer in the frying pan ** 6 chiles guaque
dried chile pasas (pasilla) - enough to cover the bottom of a frying pan ** 5 chiles seco
Pepino (squash seeds) - one layer in the frying pan **6 ounces
Sesame seeds - one layer in frying pan 1/2 inch deep ** 4 ounces
1 walnut (nuez)
Miltomates (tomatillos) – a small bag ** 1 lb
2 onions, quartered
Lots of Roma tomatoes ** 80 tomatoes
Red bell peppers - * 3 cups sliced
Achiote – * one teaspoon
Vegetable oil one bottle - ** 8 ounces lard
Salt – a few handfuls to taste

MASA

Masa harina (a few bags) - * 8 pounds
Rice – a bowlful ** 2 lbs
Vegetable oil – one bottle * 3 – 5 lbs of lard, butter or margarine
Saborin - A few handfuls
Powdered chicken bouillon – A few handfuls
Salt – a few handfuls to taste
Water – enough for the right consistency * 25 quarts

GARNISHES

Green olives (with seeds) - one bag ** 1 lb
Raisins – a few bags or about 400 – 600
Prunes – a few bags or about 100 – 200
Red peppers – sliced in strips or enough for 1 – 2 strips per tamal

WRAPPINGS
A stack of plantano leaves – about 100
A bundle of cibaque to tie the tamales
A few bundles of hoja de sal (Maxan leaves)

The first reply will start the instructions

All 75 photos and step by step instructions are in this Flicrk photo stream
http://www.flickr.com/photos/7685047@...

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