Tamalitos de viaje are Guatemalan tamalitos of plain corn masa wrapped in husks, carried on journeys because they keep without refrigeration.
They’re eaten sliced, warmed on a griddle or at room temperature, with fiambre in November or with dried fish during Holy Week.
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Guatemalan Holy Week Travel Tamalitos
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 tamalitos
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 1 pound of corn masa
- About 1½ liters of water
- 1 bunch of dried corn husks
- Water, for cooking
Preparation
- Make the dough, put the corn masa in a large bowl and, with a wooden paddle, add the water little by little while mixing until smooth and pliable.
- Prepare the husks, soak them in hot water for a few minutes until soft and tear a few into 1 cm strips for tying.
- Wrap, take portions of dough the size of two small coffee cups, place them in the center of a husk, wrap, and tie both ends.
- Cook, layer the tamalitos in a large pot, cover them with water, and cook over medium heat for about an hour. Let them cool.
Tips
- Add the water gradually: the dough should be pliable.
- Tie the ends tightly with husk strips.
- To serve, slice them and warm them in a dry skillet.
Traditional variations
- Some cooks add lard and salt to the dough; older versions had no salt.
How to serve
Serve the tamalitos sliced, warm from the griddle or at room temperature, with fiambre, dried fish, or recados.
Recommended pairings
- Fiambre
- Dried fish
- Pepián
Did you know?
Their simplicity let them keep for several days, which is why they were travelers’ food.
Frequently Asked Questions
Because they keep without refrigeration and were the food carried on journeys.
About an hour over medium heat, covered with water.
Sliced, with fiambre, dried fish during Holy Week, or recados.
