Ticuco is a small Guatemalan tamale of corn masa mixed with beans, wrapped in corn plant leaf (hoja de milpa), typical of eastern Guatemala.
It’s a simple, rustic tamalito, valued for combining corn and beans, two of the most fundamental ingredients of the Guatemalan diet, in a single preparation.
Print
Guatemalan Ticuco Tamale
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 pieces
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 1 kg of corn masa (about 2.2 lb)
- 1 cup of cooked black beans, ground or mashed
- 1/2 cup of lard
- 1 cup of broth or water
- to taste of salt
- 12 of corn plant leaves (hoja de milpa), for wrapping
Instructions
- Make the masa, mix the corn masa with the melted lard and the broth or water, until smooth.
- Add the beans, add the ground black beans to the masa and mix well until fully incorporated.
- Season, add salt to taste.
- Prepare the leaves, clean the corn plant leaves and pass them through hot water if needed to soften them.
- Assemble the ticucos, place a portion of masa in the center of each leaf and wrap into a small packet.
- Steam, steam the ticucos for 45 to 60 minutes, until the masa is firm.
- Serve, serve hot, inside the same leaf.
Tips for getting it right
- The beans should be well ground or mashed to blend evenly into the masa.
- Corn plant leaves are different from corn husks; if unavailable, banana leaf can be substituted.
- Ticuco is a simple tamalito, ideal for making use of leftover cooked beans.
- It’s a typical dish of eastern Guatemala, less common in other regions of the country.
Traditional variations
- It’s a typical tamalito of eastern Guatemala, made with simple, accessible ingredients.
- Some families add a touch of chile to the masa for a spicier flavor.
How to serve
Ticuco is served hot, inside the same leaf, as a side dish or snack.
It’s a simple, rustic dish, typical of eastern Guatemala.
Recommended sides
- Fresh cheese
- Coffee
Did you know?
Ticuco combines corn and beans, two fundamental pillars of the Guatemalan diet, in a single preparation.
It’s less known outside eastern Guatemala compared to other more widespread tamalitos like chuchitos.
Frequently Asked Questions
It's a small Guatemalan tamale of corn masa mixed with beans, wrapped in corn plant leaf, typical of eastern Guatemala.
Corn plant leaf (hoja de milpa) is used, different from corn husk; if unavailable, banana leaf can be substituted.
It's a typical tamalito of eastern Guatemala, less common in other regions of the country.
Cooked black beans, ground or mashed, incorporated directly into the corn masa.