— [http://goo.gl/n79Grw] Qué olor tan agradable de los condimentos tostados:_______________________la pepitoria, el ajonjolí, el chile pasa, el chile guajillo o guaque, las hojas de plátano y el abeto o pinabete de la sala que nos mira de reojo. Un verdadero mestizaje de aromas.



:: RT: Preparando Tamales Guatemaltecos ▶ http://goo.gl/n79Grw ◀ Paches Quetzaltecos de Arroz | #Comida #Tamales #Guatemala #Navidad


El origen etimológico de la palabra tamal al igual que muchos otros nombres de platos típicos del área mesomaericana es náhuatl, en esta lengua le llamaban tamalli que significa ‘pan envuelto’, es básicamente una masa de maíz, papa o, en este caso, de arroz, que, dependiendo de la zona, después de prepararse se cocina envuelto en hojas de maíz o plátano o una hoja llamada Maxán, en Guatemala.

Muchos documentos posteriores a la conquista le dedicaron líneas a los tamales, la forma en la que se preparaban y el significado que tenían para los indígenas. Se decía, según Fray Bernardino de Sahagún, en su libro Historia general de las cosas de Nueva España, que aquel guerrero que comiera un tamal pegado a la olla, jamás acertaría con su flecha y cualquier alumbramiento de su mujer no saldría bien y si la que lo comía era una mujer, que al engendrar un hijo se le pegaría dentro.


Para 25 paches colorados quetzaltecos de arroz:

Ingredientes para la masa:


1 1/2 libras de carne de cerdo o pollo (700 gramos)
1 1/2 libras de arroz (700 gramos) (se puede utilizar arroz Basmati o Jazmín)
2 libras de mantequilla o margarina (1 kg).
sal al gusto
3 trocitos de consomé. Cada trocito de los que yo utilicé medía lo de un pulgar mediano.


Preparación de la carne y la masa:


Corté la carne de cerdo en pedazos pequeños y los puse a cocer en una cacerola de agua con sal y cebolla. Tuve cuidado de no sobrecocerla, puesto que la carne termina de cocerse cuando los tamales se ponen al fuego. Saqué la carne y guardé el agua en la que se había cocido porque la iba a usar para preparar el recado o la salsa colorada.

En la licuadora o batidora trituré el arroz en seco. Sólo unas onzas a la vez. Luego, en una olla grande, eché un poco de agua hirviendo y en ella agregué 2 libras de mantequilla. Revolví bien con una cuchara de madera hasta que se hubo derretido todo. Eché el arroz triturado poco a poco. Y con una cuchara maciza de madera revolví mientras echaba agua caliente constantemente. Estuve así, revuelve y revuelve y echa que echa agua caliente durante 1 hora. La retiré del fuego y lo dejé enfríar.

Ingredientes para el recado o salsa colorada:


3 onzas de pepitoria (85 gramos), esto es, semilla de calabaza.
3 onzas de ajonjolí (85 gramos).
1 chile pasa grande o lo equivalente.
3 chiles guajillos/guaques grandes o de unos 15 cms de largo.
2 libras de tomates frescos rojos (1 kg).
(5 miltomates)
1 cebolla mediana
1/2 onza de achiote (15 gramos) (para dar color rojo) [especia cuyo nombre botánico es "bixa orellana"]
2 tazas de mantequilla o margarina (200 gramos)
1 rajita de canela o 1/2 cucharadita en polvo.


Preparación del recado o salsa colorada:


Tosté los ingredientes para la salsa colorada. Los tosté por separado. Iba tostando las onzas de pepitoria, ajonjolí, los chiles pasa grandes, los chiles guajillos/guaque grandes o de unos 15 cms de largo. Cocí los tomates enteros en agua hirviendo y cuando la piel se despegaba fácilmente, los retiré del agua. Los pelé todos. Echaba todos estos ingredientes en la licuadora o batidora y lo batía mientras echaba un poco de agua que quedó de la carne cocida. Es probable que este proceso tenga que hacerse por separado, ya que no cabe tanta salsa en una batidora. Le agregué una cucharadita de canela en polvo y el agua de achiote. Previamente había puesto a deshacer el contenido de una bolsita de achiote en una taza de agua caliente.

Ingredientes para el adorno:


15 aceitunas verdes sin semilla
15 aceitunas negras sin semilla
3 chiles pimientos rojos cortados en tiras alargadas y muy finas o julianas que hayan sido fermentadas en vinagre y agua el día anterior.
Pasas
30 ciruelas
1 frasco mediano de chiles picantes o puré de chile.


Para empacar el tamal, en Guatemala:


2 paquetes de hojas de "maxám", en idioma maya. En español: bijao, cuyo nombre científico es "calathea lutea". Es una planta que crece en el trópico americano cuyas hojas, se utilizan en algunos países para envolver tamales.

1 paquetito de "cibaque". En Guatemala, "cibaque" es el nombre común dado en la región a la parte interior del tallo de tule cuyo nombre científico es "schoenoplectus acutus". Es el corazón o centro del tallo herbáceo del tule y que seco se utiliza como fibra para amarrar o manufacturar artesanías o, en nuestro caso, tamales.


Para empacar el tamal, desde el extranjero:


6 hojas de plátano. Además, papel aluminio para la envoltura exterior. Si uno se encuentra en el extranjero donde el clima no es tropical, les recomiendo que visiten aquellas tiendas que vendan alimentos asiáticos, especialmente de las Filipinas o de Indonesia.


Preparación de la envoltura:


Corté las hojas de plátano en trozos rectangulares de un tamaño apropiado para envolver un tamal. Un tamal guatemalteco envuelto, que parece un pequeño paquete navideño, no debería medir más de unos 18x12 cm. A continuación herví las hojas de plátano, en parte para ablandarlas y poder doblar fácilmente y también para que expulsaran mucho del sabor amargo que tienen. Había comprado 6 hojas enteras de esa planta de zonas húmedas y cálidas. Me puse a sacar los demás ingredientes mientras las hojas hervían y despedían ese olor característico de la cocina guatemalteca. Un poco tiempo después retiré la olla de las hojas de plátano, tiré el agua y las puse a secar sobre unas servilletas de tela.

Sobre un pliego de papel aluminio coloqué un trozo rectangular de hoja de plátano y con una cuchara sopera puse (una cucharada) masa en el centro de la hoja, eché una cucharada de recado o salsa colorada sobre la masa y le agregué un pedazo de carne, una rajita de chile pimiento, una aceituna verde y una negra y una ciruela. Si se quiere, un pedazo pequeño de chile picante. Los envolví como se hace con un regalo y los fui colocando en una olla grande que me regalaron hace unos años. Cuando la olla se hubo llenado con 15 tamales, los puse a cocer. Agregué sólo la mitad de agua. Media olla de agua. Los dejé a fuego medio. Después de una hora, el agua casi se había evaporado y los retiré del fuego y ya estaban listos para desenvolverlos. Los olí, los saboreé. La imaginación me trasladó hasta la tierra de la eterna primavera.

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Tamal de arroz quetzalteco, estando en Guatemala ::




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