Guatemalan Tamales are very different from your typical Mexican Tamales. Guatemala has 4 main tamale versions served throughout the region: Colorado, Negro, Chuchito, and Tamalito. Versions can be made with corn masa or rice masa and steamed in large banana leaves. Of the four, the Colorado Tamales are the most popular made with rice masa. Layered on top is an intense and flavorful dark red, savory, mole sauce made with over 25 ingredients. Customary, each Colorado Tamale is then filled with a piece of meat, either chicken, pork, or beef, and with Green Olives, Roasted Red Bell Peppers, and Capers. Each tamale is individually wrapped in a large banana leaf, before being steamed and cooked thoroughly.