Tamales

Tamales are an ancient Mesoamerican dish dating back to 8,000 to 5,000 B.C. They're made with corn masa or rice flour and steamed in fresh plantain leaves (or corn husks) to add flavor and aroma. They can be stuffed with any combination of meats, cheeses, fruits, corn, tomatoes, bell peppers, roasted chilies, or other ingredients.

While tamales are popular in many Latin American countries, including Mexico, Belize, Peru, Bolivia, and the Dominican Republic, Guatemala has four distinct varieties: tamale colorado (red tamales), tamale negro, chuchito, and tamalito. The most popular of the four is the tamal colorado. Many Guatemalans typically eat them every Saturday. They are made with a dark red savory sauce, green olives, and meat, which is usually chicken or pork.

Tamales negros are Christmas tamales made with a sweet mole sauce, raisins, and meats such as turkey, chicken, or pork. Chuchitos are wrapped in corn husks and made with thicker masa. They're a popular Guatemalan street food that's filled with a simple tomato sauce and chicken. Finally, tamalitos are small tamales that are frequently served with meals. They're eaten like bread and used to dip into soups and salads.

Guatemalan tamales come in a variety of sizes, with the larger ones containing more ingredients that could be enough for a full meal. Tamales recipes may use simple ingredients, but the dish itself is labor-intensive to prepare, and it may take the majority of the day to complete.