Tamalitos de viaje are small Guatemalan tamales of plain corn masa, traditionally made during Holy Week to bring along as a travel snack or quick meal.
They’re similar to tamalitos de cambray, but are specifically associated with the Holy Week tradition, when many Guatemalan families travel or take part in processions.
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Guatemalan Holy Week Travel 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 broth or water
- to taste of salt
- 12 of corn husks, for wrapping
Instructions
- 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, compact packet.
- Steam, steam the tamalitos for 40 to 50 minutes, until the masa is firm.
- Cool, let cool before packing for travel, since they keep well outside the fridge for several hours.
- Serve, serve as a snack, ideal to bring along during trips or processions.
Tips for getting it right
- Wrapping each tamalito tightly helps it keep better during transport.
- These tamalitos are made plain, without filling, so they keep longer without refrigeration.
- They’re ideal to make in bulk ahead of a procession or a long trip during Holy Week.
- They can be eaten cold or reheated by steaming before serving.
Traditional variations
- They’re traditionally associated with Guatemalan Holy Week, made for trips and processions.
- They’re very similar to tamalitos de cambray, differing mainly in the context in which they’re eaten.
How to serve
Tamalitos de viaje are served cold or warm, inside the same husk, as a practical snack.
They’re traditional during Holy Week in Guatemala, ideal to bring along on trips or processions.
Recommended sides
- Fresh cheese
- Beans
Did you know?
Tamalitos de viaje owe their name to their practical function: accompanying Guatemalan families during Holy Week trips and processions.
Their simple, unfilled preparation makes them longer-lasting and easier to transport than other tamalitos.
Frequently Asked Questions
They're small Guatemalan tamales of plain corn masa, traditionally made to bring along during Holy Week trips.
Their name reflects their practical function: they're made to accompany families during Holy Week trips and processions.
They're very similar in preparation; the main difference is the traditional context in which they're eaten, tied to Holy Week.
Yes, since they're plain and unfilled, they keep reasonably well for several hours without refrigeration.