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Guatemalan tamales are quite different from the Mexican tamales you may be more familiar with. These tamales are wrapped in banana leaves for one thing, which imparts a grassy floral scent, and they are two or three times larger than tamales made in corn husks. One of these tamales is probably enough for a meal on its own!
These are fairly labor and time intensive, so I suggest you plan to spend half a day making them. The masa for these is thinner than that used in Mexican tamales and the fillings are typically pork or chicken with additional touches of capers, olives, raisins, bacon, and bell pepper.
You can customize them as you like. Guatemalan tamales are hard to picture naked. Pastel de tres leches is claimed by many Latin American countries and is often made for special occasions, such as Christmas. This video in Spanish demonstrates a dessert made from ripe plantains.
They are boiled in their peels with a cinnamon stick for minutes, then peeled and mashed into a puree. The filling is pureed black beans, sugar, cinnamon and occasionally chocolate that is cooked together then cooled. Fill with a small amount of the beans and fold over, pressing to seal the beans inside and form it into a torpedo shape. Fry in hot oil until browned on all sides. Once crisp, drain on paper towels and sprinkle with sugar! While using the banana leaves, hold the rough side or the back side to an open flame for about less than half a second and move fast till you cover the entire leaf.