Photograph of the finished Guajolota

Mexico · Bánh mì kẹp bánh ngô Guajolota

Guajolota

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.6 lb
  • Photograph of Mexican bolillo bread Mexican bolillo bread 4 loaves
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 4.2 oz
  • Photograph of Dried corn husks Dried corn husks 24 leaves
  • Photograph of Onion Onion 1.2
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Baking powder Baking powder 0.7 oz

Method

  1. 1 Beat the lard with the masaka flour, baking powder, and water for 10 minutes until the dough is light and fluffy.
  2. 2 Soak dried chilies and then blend them with garlic and onion to make a thick red sauce.
  3. 3 Wrap the flour mixture with red sauce in dried corn husks and steam for 40 minutes.
  4. 4 Slice the loaf of bread and stuff the entire hot tamal inside; do not press or reheat.
  5. 5 Guajolota is a street breakfast food that should be eaten immediately while the tamal is still hot and the bread is still soft.
  6. 6 Drizzle some more red sauce on the inside of the loaf and eat it right away.

With an appliance

  • Pressure cooker 45 min

    Replace step 3: steam the tamal at high pressure for 18 minutes, then release the pressure naturally for 8 minutes; steps 4–6 remain with the soft bread and eat immediately, do not press.

Start cooking