Tamal Sandwich (Guajolota) Mexico City

Tamal Sandwich (Guajolota) Recipe Mexico City

Hello! Today we are going to prepare one of the most emblematic street foods of Mexico City: the Tamal Sandwich, also known as Guajolota. This dish combines the softness and flavor of tamales with the crispy and fluffy texture of bolillo bread, forming a breakfast full of tradition and energy, ideal for starting the day with everything.

Preparation time

Knowing the time it takes to prepare this delicious torta will allow you to better organize your kitchen and enjoy it without rushing:

• Preparation: 20 minutes
• Cooking: 45 minutes (includes tamale cooking)
• Total: 65 minutes
• Servings: 4 tortas
• Difficulty: Easy

Ingredients

For the tamales

• 500 g of corn dough for tamales
• 100 g of lard
• 1 teaspoon of baking powder
• 1 cup of chicken broth
• Salt to taste
• Corn husks for wrapping
• 250 g of shredded chicken
• Red sauce to accompany (optional)

For the sandwich

• 4 fresh bolillos

If you don't have tamale dough, you can substitute it with fresh tortilla dough, although the final texture may vary slightly. Similarly, if you can't find lard, unsalted butter can work, although it slightly changes the traditional flavor.

Utensils we will use

• Large pot for cooking tamales
• Strainer for draining
• Mixing bowl
• Sharp knife and cutting board
• Spoon or spatula for mixing
• Clean cloth or large napkin
• Kitchen tongs (optional, for handling corn husks)

Preparation

1. Prepare the tamal dough

1. Mix the dry ingredients:
   • In the bowl, combine the corn dough with salt and baking powder. The powder will help the dough be fluffier.
2. In the bowl, combine the corn dough with salt and baking powder. The powder will help the dough be fluffier.
3. Incorporate the lard:
   • Add the lard and mix with your hands or a spatula until well integrated and a creamy texture is obtained.
4. Add the lard and mix with your hands or a spatula until well integrated and a creamy texture is obtained.
5. Add broth little by little:
   • Incorporate the chicken broth little by little so that the dough is moist but not watery. The texture should be soft and manageable.
6. Incorporate the chicken broth little by little so that the dough is moist but not watery. The texture should be soft and manageable.

2. Assemble the tamales

1. Prepare the leaves:
   • Wash the corn husks and leave them soaking so they are flexible.
2. Wash the corn husks and leave them soaking so they are flexible.
3. Distribute the dough:
   • Use a spoon to place a portion of dough on each leaf, spread evenly to form a thin layer.
4. Use a spoon to place a portion of dough on each leaf, spread evenly to form a thin layer.
5. Add the filling:
   • Place some shredded chicken on the dough, it can be accompanied with red sauce if you prefer.
6. Place some shredded chicken on the dough, it can be accompanied with red sauce if you prefer.
7. Roll and close:
   • Fold the leaves carefully to enclose the dough and filling, making a compact package.
8. Fold the leaves carefully to enclose the dough and filling, making a compact package.

3. Cook the tamales

1. Boil water in the pot:
   • Fill a large pot with water and bring to a boil.
2. Fill a large pot with water and bring to a boil.
3. Place tamales to steam:
   • Place the tamales inside a steamer or in a sturdy colander that fits inside the pot without touching the water.
4. Place the tamales inside a steamer or in a sturdy colander that fits inside the pot without touching the water.
5. Cover and cook:
   • Cover the pot and cook over medium-high heat for approximately 45 minutes, or until the dough easily separates from the leaves.
6. Cover the pot and cook over medium-high heat for approximately 45 minutes, or until the dough easily separates from the leaves.

4. Prepare the sandwich (guajolota)

1. Split the bolillos:
   • Cut the bolillos lengthwise, without completely separating the two halves so that the tamal is well wrapped.
2. Cut the bolillos lengthwise, without completely separating the two halves so that the tamal is well wrapped.
3. Insert the tamales:
   • Carefully place a still-hot tamal inside the freshly opened bolillo.
4. Carefully place a still-hot tamal inside the freshly opened bolillo.

To finish and serve

Remove any corn husk that remains visible inside the torta. Adjust the seasoning if desired by adding a little more red or green sauce. The guajolota is best enjoyed with a hot drink such as coffee or champurrado, especially on cool Mexico City mornings. This snack is perfect for taking and eating on the go, reflecting the authentic street food Mexican food that is so beloved.

Nutritional Information

• Calories: 450 kcal
• Proteins: 18 g
• Fats: 15 g
• Carbohydrates: 55 g
• Fiber: 4 g

These values are approximate per serving and may vary depending on the ingredients used and preparation.

5 tips for your Tamal Sandwich (Guajolota) to be perfect

Achieving a truly delicious guajolota is not just a matter of ingredients, but also of technique. Here are some key points:

1. Use fresh, cold dough: The dough must be well hydrated but without excess liquid to obtain tamales that hold their shape and are fluffy.
2. Lard at room temperature: The lard must be soft to incorporate it easily, this helps the dough have the necessary creamy texture.
3. Soak the leaves well: If the leaves are hard, folding them can be complicated and they will break the tamales.
4. Control the steaming: Do not let the water touch the tamales to prevent them from getting too wet, put enough water and make sure it doesn't run out.
5. Serve the guajolota hot: Eating it freshly made enhances the flavors and guarantees the best texture of the bread and the tamal.

When is it ideal to enjoy a Tamal Sandwich (Guajolota)?

The guajolota is perfect for cool mornings, especially in winter in Mexico City, when a comforting and hot breakfast is very well received. It is also a very popular snack among those who get up early to go to work or school, as it is practical, energetic, and can be eaten while walking or on public transport. Furthermore, it is an excellent option for informal celebrations and family gatherings when you want to share something traditional and delicious without too much hassle.

Tamal Sandwich (Guajolota) and similar Mexican street food recipes

Share your experience

To try and prepare a tamal sandwich is to immerse yourself in the essence of Mexican street food. Go ahead and prepare this recipe and comment on how it turned out, if you preferred any sauce or variant in the filling. Cooking is for experimenting and sharing. Leave your comment and share your own tricks!

Culinary glossary

• Corn dough: Paste made from nixtamalized corn, base for tamales and tortillas.
• Bolillo: Mexican white bread, with a crispy crust and soft crumb.
• Lard: Fat used to give texture and flavor to the dough; can be pork or vegetable.
• Tamal: Preparation of dough steamed inside corn husks, with filling.
• Steamer: Utensil for cooking food with steam, can be a basket or colander in a pot.