Cambray tamalitos are sweet, red Guatemalan tamalitos: corn masa with milk, sugar, and margarine, filled with raisins and wrapped in husks.
This recipe comes from Chimaltenango.
Print
Guatemalan Plain Corn Tamalitos
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 tamalitos
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 1 pound of corn masa
- ½ cup of milk
- 1 cup of sugar
- 100 g margarine (1 stick)
- 1 cup of raisins
- ½ cup of tinted sugar
- 2 drops of red food coloring
- 1 bunch of corn husks
- Water, as needed
Preparation
- Prepare the husks and raisins, moisten the husks in water so they’re pliable. Mix the raisins with the sugar tinted red with the food coloring.
- Make the dough, put the corn masa in a deep bowl and add the milk little by little, testing the consistency: it shouldn’t be too soft or too firm. Add sugar to taste and the margarine, and work into a smooth, lump-free dough.
- Shape the tamalitos, with wet fingers, make small tortillas, place raisins in the center, and close each into a ball. Place it in a husk, wrap, and tie firmly.
- Cook, line the bottom of a pot with husks, arrange the tamalitos, add the water needed, cover, and cook for 40 minutes.
Tips
- Wet your fingers while shaping so the raisins’ color doesn’t stain the husk.
- Tie the tamalitos firmly so they don’t open while cooking.
- Husks on the bottom keep the tamalitos from touching the pot.
Traditional variations
- Adjust the sweetness with the sugar in the dough.
How to serve
Serve the cambray tamalitos hot, with a cup of chocolate.
Recommended pairings
- Hot chocolate
- Coffee
Did you know?
Their sweetness and red color set cambray tamalitos apart among Guatemala’s many tamales.
Frequently Asked Questions
Because of the red-tinted sugar coating the raisins in the filling.
About 40 minutes in a pot lined with husks.
Traditionally with a cup of chocolate.
