Guatemalan Tamales and Pepián

Ingredients

• For Tamales:
• 2 cups masa harina
• 1 cup chicken broth (or vegetable broth for vegetarian option)
• 1/2 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups filling (shredded chicken, pork, or vegetables)
• 20 corn husks, soaked in warm water
• For Pepián (Traditional Guatemalan Stew):
• 1 pound chicken thighs, cut into pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 2 cups chicken broth
• 1/4 cup sesame seeds
• 1/4 cup pumpkin seeds
• 1-2 dried guajillo chilies, seeds removed
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• For Guatemalan Desserts:
• 1 can of sweetened condensed milk
• 1 cup coconut flakes
• 1 cup sugar
• 1/2 cup all-purpose flour
• 2 ripe bananas, mashed (or 1 cup plantains, cooked and mashed)

Instructions

1. Making Tamales:
2. In a mixing bowl, combine masa harina, baking powder, and salt. Gradually add chicken broth and vegetable oil to form a dough. Knead until smooth.
3. Drain the soaked corn husks and pat dry. Spread about 2 tablespoons of dough on the wider end of a husk, leaving space at the sides and bottom.
4. Add about 1 tablespoon of filling in the center of the dough, fold the sides of the husk over the filling and fold the bottom up to seal.
5. Steam the tamales upright in a pot for about 1 hour, or until the masa is set.
6. Cooking Pepián:
7. In a large pot over medium heat, sauté onions and garlic until soft, about 5 minutes.
8. Add chicken pieces, cooking until browned on all sides, about 7-8 minutes. Stir in chopped tomatoes, chicken broth, and simmer.
9. Toast sesame seeds, pumpkin seeds, and guajillo chilies until fragrant. Blend with a little water into a smooth paste.
10. Add the seed paste to the pot and simmer for an additional 30 minutes until the chicken is tender.
11. Garnish with fresh cilantro before serving.
12. Preparing Guatemalan Desserts:
13. In a mixing bowl, combine sweetened condensed milk, coconut flakes, sugar, and flour. Mix well to form a thick batter.
14. Fold in the mashed bananas or plantains until evenly incorporated.
15. Pour the mixture into a greased baking dish and bake at 350°F (175°C) for about 30-35 minutes, or until the top is golden brown.