guatamales

That is the name that Chef D came up with for these tamales. They were made by a lady from Guatemala, not Mexico, and they are very different from the tamales we are accustomed to. Instead of being steamed inside of a dried corn husk, they are steamed within a huge banana leaf. They are also HUGE, with a whole piece of chicken (sometimes with a bone!), surrounded by mucho masa, and covered with a chocolate-infused molé. I served it with leftover Tijuana Kitchen rice from last Friday's meal and a crisp tossed salad.

REVIEW:
Since this was not cooked by me I am just going to provide a general review. Chef D and I agreed that we prefer mexican tamales to guatamales. Although the chicken itself was quite tender, there was too much masa and the sauce just did not seem to complement the course. We will not purchase these again.