Guatemalan Red Tamales
"Unlike the more familiar Mexican tamales, Guatemalan tamales are larger in size and are wrapped in banana leaves. Red tamales are often prepared during the Christmas and New Year holidays. They are time-consuming to prepare so gather your family and make the preparation a party. Or, divide the preparation into 2 days – make the filling and the masa on the first day. Prepare the banana leaves, assemble and cook the tamales on the second day...."
INGREDIENTS
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1 1/2 pounds boneless chicken
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2 teaspoons McCormick® Garlic Powder, divided
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1/4 teaspoon McCormick® Black Pepper, Ground
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6 cups water
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1/4 cup pepitas, (shelled pumpkin seeds), toasted
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3 dried guajillo chilies, stemmed and seeded
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2 tablespoons McCormick® Sesame Seed, toasted
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2 teaspoons McCormick® Onion Powder
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1 1/2 teaspoons salt
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1 stick McCormick® Cinnamon Sticks
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1/2 teaspoon McCormick® Annatto, Ground (Achiote Molido)
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1/4 teaspoon McCormick® Cloves, Ground
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2 pounds plum tomatoes, peeled, seeded and coarsely chopped
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1 green bell pepper, chopped
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1 cup chicken broth
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1 tablespoon lard
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1/2 cup pimiento-stuffed green olives
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3 tablespoons drained capers
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9 cups chicken broth
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6 cups instant corn masa flour for tamales
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1 tablespoon salt
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1 cup lard
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2 packages (16 ounces each) fresh or frozen banana leaves, thawed
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28 pieces string
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