Guatemalan Ticuco Tamale

Ticucos are tamales of corn dough with piloy beans and jalapeño, wrapped in corn husks, typical of Jutiapa in eastern Guatemala.

They became famous as an inexpensive food for traveling families; people from their home town are still called «ticuqueros».

Guatemalan Ticuco Tamale

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• Prep Time: 45 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes
• Yield: 12 ticucos
• Category: Side dish
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1 pound of corn flour (masa harina)
• ½ liter of water
• 6 ounces of lard or ½ cup of oil
• 12 ounces of piloy beans
• 2 ounces of jalapeño chili
• Salt, to taste
• Corn husks, as needed

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Preparation

1. Make the dough, mix the corn flour with the water, adding it gradually, along with the lard and salt, and knead into a smooth, firm, pliable dough; let it rest.
2. Cook the piloy, cook the beans in salted water until tender, without letting them fall apart.
3. Combine, gently fold the drained piloy into the dough without breaking the beans, and add the finely chopped jalapeño.
4. Wrap, wash the husks, soften them in hot water, and drain. Spread out each husk, add a little dough, wrap, and tie the end with a strip of husk.
5. Cook the ticucos, line a pot with husks, arrange the ticucos, add water to cover ¾ of the pot, cover with more husks, and cook for an hour.

Tips

• Add the water to the dough gradually so you don’t overdo it.
• The piloy should be tender but whole when mixed into the dough.
• Add more chili if you like it spicier.

Traditional variations

• Elsewhere in Jutiapa, ticucos are filled with mashed beans and cooked on a griddle.

How to serve

Unwrap the ticucos and serve them with a tomato and onion chirmol, as a mid-afternoon snack.

Recommended pairings

• Tomato and onion chirmol
• Coffee

Did you know?

People from the town where ticucos were born are still known as «ticuqueros».