Guatemalan Chocolate Pork Tamales (Tamales Negros)

Guatemalan Chocolate Pork Tamales (Tamales Negros)

Guatemalan Chocolate Pork Tamales (Tamales Negros) are traditional Guatemalan tamales featuring tender, slow-cooked pork in a rich, slightly sweet sauce made with Mexican chocolate, charred tomatoes, guajillo chilis, and warm spices. Encased in a soft, masa-based dough and wrapped in corn husks, these tamales are steamed to perfection, creating a moist and flavorful bite with a complex balance of sweet, savory, and aromatic notes. Distinctive for their dark, chocolate-infused sauce and festive presentation, they are a beloved holiday specialty and make excellent gifts.

Ingredients:

For the Filling:

• 2 lbs (907 g) boneless pork shoulder, cubed
• 2 tbsp (15 ml) lard
• 6 roma tomatoes
• 3 guajillo chilis, soaked in hot water for 15 minutes
• 3 allspice berries
• 6 black peppercorns
• 3 cloves
• 1 stick cinnamon
• 3 tbsp (44 ml) pumpkin seeds
• 3 tbsp (44 ml) sesame seeds
• 3 oz (88.7 g) Mexican chocolate, grated
• 2 tbsp (30 ml) granulated sugar
• 10 pitted prunes
• 1 cup (237 ml) water
• Salt to taste

For the Dough:

• 2 cups (473 g) masa harina
• ½ cup (118 g) lard
• 1 tbsp (15 ml) granulated sugar
• 4 cups (956 ml) water
• Pinch of salt

For the Tamales:

• 22 dried corn husks, soaked in cold water for at least 30 minutes

Method:

Make the Filling:

Place a large Dutch oven over medium heat. Add the allspice, peppercorns, cloves, cinnamon stick, pumpkin seeds, and sesame seeds and toast, stirring constantly, until they become fragrant, about 2 minutes. Transfer to a spice grinder and grind into a powder.

Add the tomatoes and guajillo chilis to the Dutch oven and char, undisturbed, for 5 minutes. Flip over and char for another 5 minutes on the other side.

Add the charred tomatoes and guajillos, toasted spices, grated chocolate, sugar, prunes, and water to a blender and puree to make the sauce.

Generously season the pork with salt. Melt the lard in the Dutch oven and add the pork. Cook, tossing occasionally, until the pork is browned all over, about 5 minutes. Add the sauce and bring up to a boil. Turn the heat down to a simmer, cover, and cook until the pork is fork tender, about 75 minutes. Shred the pork using 2 forks and return to the sauce. Taste for seasoning and add more salt if necessary.

Make the Dough:

Whisk together the masa harina, lard, sugar, water, and salt in saucepan and bring to a boil. Lower the heat to a simmer and continue to cook, stirring constantly, until it has thickened and softened, about 15 minutes. Allow to cool before proceeding.

Make the Tamales:

Tear two of the corn husks into long, thin strips.

Place a corn husk on your work surface with the wider end away from you and the narrower end pointing towards you. Scoop ½ cup (118 g) of dough into the center of the top (wider). Scoop 1/4 cup (59 ml) of filling into the center of the dough. Fold over the left and right sides of the corn husk. Fold up the smaller bottom part of the husk to form a pocket that opens at the top. Tie with a think strip of corn husk. Repeat with the remaining corn husks, dough, and filling.

Add the tamales to a steamer basket set in a large pot of boiling water with the open ends of the tamales facing up. Cover and steam for 45 minutes to 1 hour, or until the filling easily pulls away from the husks when checked.

Serve warm or freeze to reheat later. Tamales also make great gifts.