These are very traditional in Guatemala. The dish is prepared for all kinds of occasions, but especially for celebrations. This recipe will help you make them with ease and makes about 25 small tamales.

Sauce (recado)
  • 1 pound and a half ripe plum tomato.
  • 2 chili peppers.
  • 3 guaque chilies.
  • 2 ounces of sesame.
  • 2 ounces of pepitoria.
  • 1 small slice of cinnamon.
  • 1 ounce of lard.
  • Achote.
  • Salt.

Mass
  • 1 and a half pounds of corn dough.
  • 8 ounces of hog butter.
  • 1 suitcase of banana leaves.
  • 2 suitcases of maxán leaves.
  • 3 chili peppers to be roasted.
  • 4 ounces of olives.
  • 4 ounces capers.
  • 2 pounds of pork.
  • 1/2 pound bacon in small pieces — optional.

Preparation
  • First, start by cutting the maxán leaves into squares, washing and drying in the sun.
  • Cut the banana leaves into approximately 25-centimeter squares and cook in water for 10 minutes.
  • Soak the cibaque strips to soften them.

Sauce (recado)
  • Then proceed to chop the tomatoes.
  • Wash and remove the seeds from the guaque chili.
  • Add a little butter to the pan and cook the previous ingredients.
  • Then, crush the mixture and season the sesame, the pepitoria, cinnamon, achiote and salt with a little salt.
  • If you want to add bacon, cut it into small pieces and add it to the errand.
  • Cut the pork into regular-size squares and add to the errand.
  • In a frying pan, melt a little butter and fry the meat with the message.
  • Separately roast the peppers, peel, split, devein and remove the seeds.
  • Cut the chilies into strips and reserve.

Mass
  • Undo and mix the corn dough in half a liter of water and blend.
  • Bring 4 cups of water to a boil and add the dough, stirring constantly.
  • When the dough is thick, beat and add enough salt. Remember that the taste of salt tends to be lost during cooking.
  • If the dough is too thick, you can add hot water little by little.
  • When the dough is ready, remove from the heat and add the butter.
  • Beat until the butter is mixed well and the batter turns a little shiny.

Tamales
  • Place a banana leaf on a maxán leaf diagonally.
  • In the center add a portion of dough and abundant errand, just like the meat.
  • Also add olives, capers, raisins, and chili pepper strips.
  • Fold the leaves to form a bundle.
  • Tie with cibaque strips.
  • In the bottom of a pot, put the remaining leaves, 4 cups of water and bring to a boil.
  • When it starts to boil, place the tamales.
  • Cover the pot with more leaves and a blanket.
  • Finally, boil for about 1 hour and a half.
These are very traditional in Guatemala. The dish is prepared for all kinds of occasions, but especially for celebrations. This recipe will help you make them with ease and makes about 25 small tamales.

Sauce (recado)
  • 1 pound and a half ripe plum tomato.
  • 2 chili peppers.
  • 3 guaque chilies.
  • 2 ounces of sesame.
  • 2 ounces of pepitoria.
  • 1 small slice of cinnamon.
  • 1 ounce of lard.
  • Achote.
  • Salt.

Mass
  • 1 and a half pounds of corn dough.
  • 8 ounces of hog butter.
  • 1 suitcase of banana leaves.
  • 2 suitcases of maxán leaves.
  • 3 chili peppers to be roasted.
  • 4 ounces of olives.
  • 4 ounces capers.
  • 2 pounds of pork.
  • 1/2 pound bacon in small pieces — optional.

Preparation
  • First, start by cutting the maxán leaves into squares, washing and drying in the sun.
  • Cut the banana leaves into approximately 25-centimeter squares and cook in water for 10 minutes.
  • Soak the cibaque strips to soften them.

Sauce (recado)
  • Then proceed to chop the tomatoes.
  • Wash and remove the seeds from the guaque chili.
  • Add a little butter to the pan and cook the previous ingredients.
  • Then, crush the mixture and season the sesame, the pepitoria, cinnamon, achiote and salt with a little salt.
  • If you want to add bacon, cut it into small pieces and add it to the errand.
  • Cut the pork into regular-size squares and add to the errand.
  • In a frying pan, melt a little butter and fry the meat with the message.
  • Separately roast the peppers, peel, split, devein and remove the seeds.
  • Cut the chilies into strips and reserve.

Mass
  • Undo and mix the corn dough in half a liter of water and blend.
  • Bring 4 cups of water to a boil and add the dough, stirring constantly.
  • When the dough is thick, beat and add enough salt. Remember that the taste of salt tends to be lost during cooking.
  • If the dough is too thick, you can add hot water little by little.
  • When the dough is ready, remove from the heat and add the butter.
  • Beat until the butter is mixed well and the batter turns a little shiny.

Tamales
  • Place a banana leaf on a maxán leaf diagonally.
  • In the center add a portion of dough and abundant errand, just like the meat.
  • Also add olives, capers, raisins, and chili pepper strips.
  • Fold the leaves to form a bundle.
  • Tie with cibaque strips.
  • In the bottom of a pot, put the remaining leaves, 4 cups of water and bring to a boil.
  • When it starts to boil, place the tamales.
  • Cover the pot with more leaves and a blanket.
  • Finally, boil for about 1 hour and a half.