Guatemalan Recipes

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Guatemala's Tamales

INGREDIENTS:

2 tablespoons Crisco® Pure Canola Oil, divided

1 medium red bell pepper, chopped

2 (14 1/2 oz.) cans diced tomatoes with garlic and onion, undrained

1 cup chicken broth

2 dried ancho chile peppers, seeds removed and chopped

1/4 cup pumpkin seed kernels (pepitas), toasted

2 tablespoons sesame seeds, toasted

2 teaspoons white vinegar

2 teaspoons sugar

1 whole cinnamon stick

1 pound boneless pork tenderloin, cut in half lengthwise and thinly sliced

4 teaspoons salt, divided

1/2 teaspoon pepper

1/2 cup golden raisins

12 (10-inch) squares fresh or frozen banana leaves, thawed, trimmed

4 cups water

2 cups instant corn masa flour

1 cup rice flour

1/4 cup Crisco® All-Vegetable Shortening

1/4 cup capers, drained

36 small pimiento-stuffed green olives

1 large red bell pepper, thinly sliced into 24 strips

Guatemalan Enchiladas