Tamalitos de cambray are small Guatemalan tamales of plain corn masa, without filling, wrapped in corn husk, valued for their pure, mild flavor.
They’re among the simplest tamalitos in Guatemalan cuisine, traditionally served as a side to other, more flavorful and seasoned dishes.
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Guatemalan Plain Corn Tamalitos
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 pieces
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 1 kg of corn masa (about 2.2 lb)
- 1/2 cup of lard
- 1 cup of chicken broth or water
- Salt, to taste
- 12 corn husks, for wrapping
- Water for soaking the husks and for the steamer
Preparation
- Make the masa, mix the corn masa with the melted lard and the broth or water, until smooth.
- Season, add salt to taste and mix well.
- Prepare the husks, soak the corn husks in hot water until pliable.
- Assemble the tamalitos, place a portion of masa in the center of each husk and wrap into a small packet.
- Steam, steam the tamalitos for 40 to 50 minutes, until the masa is firm.
- Serve, serve hot, inside the same husk, as a side dish.
Tips for getting it right
- Since it’s a plain masa, getting the salt just right matters, since there’s no filling to add extra flavor.
- The masa’s texture should be smooth but firm, neither too runny nor too dry.
- Soaking the corn husks well makes them more pliable and keeps them from tearing while wrapping.
- These tamalitos are ideal for accompanying stews and recados with plenty of sauce.
Traditional variations
- It’s one of the simplest tamalitos in Guatemalan cuisine, without any added filling.
- Some families add a pinch of sugar to soften the masa’s flavor.
How to serve
Tamalitos de cambray are served hot, inside the same husk, as a side to other dishes.
They’re ideal for accompanying stews and recados with plenty of sauce, absorbing their flavor.
Recommended sides
- Guatemalan recados
- Beans
Did you know?
Unlike other Guatemalan tamalitos, cambray tamalitos have no filling at all, being purely seasoned corn masa.
Their neutral flavor makes them ideal for pairing with more intense, seasoned dishes and sauces.
Frequently Asked Questions
They're small Guatemalan tamales of plain corn masa, without filling, wrapped in corn husk.
Tamalitos de cambray are intentionally simple, meant to accompany other, more flavorful and seasoned dishes.
They're usually served alongside stews, recados, and other dishes with plenty of sauce.
Unlike chuchitos, tamalitos de cambray have no meat or recado filling, being just seasoned masa.