Guatemalan

Tamales Colorados

“Large rectangular tamales — corn masa colored red-orange with achiote and recado, filled with chicken or pork in a tomato-chile sauce, an olive, a caper, a chunk of red bell pepper, and a slice of dried fruit, wrapped tightly in banana leaves, steamed 2-3 hours. The Guatemalan Christmas Eve tamal — every household makes dozens in late December for sharing and gifting.”

Hard5 hours

Where it comes from

Tamales colorados are the festive variant of the Mayan-rooted tamal tradition, specifically tied to Guatemalan Christmas (Nochebuena). The color comes from achiote in the masa, the rich filling features Spanish-introduced raisin and olive alongside Mayan-classic chile recado. Making them is a multi-generation kitchen activity in late December — grandmothers, mothers, daughters wrapping hundreds of tamales for the family and neighborhood. Eating one or two with hot chocolate on Christmas Eve is the ritual.

On the plate

Unwrap the banana leaf — bright red-orange masa is studded with the colorful filling like jewels: dark olive, green caper, red pepper slice, prune. Masa is dense but tender, deeply savory from the achiote oil and recado. Each bite has the meat-and-sauce richness plus a burst of olive saltiness or prune sweetness depending on where you fork. The flavor combination — sweet dried fruit, salty olive, spicy recado, rich masa — is uniquely Guatemalan Christmas.

How it works

Banana-leaf wrapping is structural and aromatic — leaves contribute green-aromatic compounds during steaming while creating a sealed environment for masa cooking. Achiote-infused oil contributes both color and a subtle peppery note distinct to Mesoamerican cooking. Standing tamales upright in the steamer allows even heat circulation; horizontal stacking causes the bottom layer to overcook.

Variations

Tamales negros use chile chocolate and prunes for a darker richer Christmas-Eve variant. Tamales de chipilín use chipilín herb for an herbal-aromatic everyday tamal. Yam-and-pork tamales replace chicken for a heavier feast version. Cobán-style tamales add a hard-boiled quail egg in the filling.

On the Palate

How it's made

11 steps · Show ↓

100 min active · 200 min waiting

1
45 min
Filling-meat: simmer 1 kg bone-in chicken thighs or pork shoulder in salted water 40 min until tender. Cool, shred. Reserve 1 L broth.
2
30 min
Recado: comal-toast 8 plum tomatoes, 4 tomatillos, 1 onion (quartered), 6 garlic, 4 dried guajillo (seeded), 2 dried pasilla (seeded) — 10 min. Soak chiles 15 min. Toast 1 tsp cumin, 6 cloves, 6 allspice berries, 1 cinnamon stick — 1 min; grind.
3
6 min
Blend toasted vegetables + chiles + ground spices + 2 tbsp achiote paste + 1 tsp salt + 500 ml chicken broth to smooth thick sauce. Strain.
4
9 min
Cook the strained recado in a pot 6 min over medium-high. Mix half with the shredded meat; reserve other half.
5
18 min
Masa: combine 1 kg instant corn masa harina + 1.5 tsp salt + 2 tbsp achiote-infused oil (warm 80 ml oil with 1 tbsp annatto seeds, strain) + 200 g warm lard + 1.2 L warm chicken broth + 6 tbsp of the reserved recado. Mix thoroughly to a soft spreadable paste.
6
22 min
Soak 16 large banana leaves in hot water 20 min (or pass over flame to soften). Cut into 30×35 cm rectangles.
7
25 min
Assemble each tamal: on banana leaf place 6 tbsp masa, spread to 12×15 cm. Top with: 2 tbsp meat-in-recado, 1 olive, 1 caper, 1 thin strip of roasted red bell pepper, 1 slice of dried prune (or 1 raisin), and a small spoon of extra recado.
8
18 min
Fold sides of leaf over filling, then top and bottom — into a sealed rectangle packet. Tie with cotton string or thin leaf strips.
9
165 min
Stand tamales upright in a steamer (or large pot with rack). Steam over rapidly boiling water 2.5-3 hours — water level critical, refill as needed.
10
3 min
Test one: masa should be set firm and pull cleanly from the leaf.
11
6 min
Unwrap at table; eat with hot chocolate and bread on Christmas Eve. Tamales colorados keep 5 days refrigerated; reheat by steaming.