Panamanian Tamales - English Recipe - Cooking Index
Panamanian Tamales - English Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Cracked corn |
| 1 | Chicken 2 1/2 or 3 pounds | |
| 2 lbs | 908g / 32oz | Tender pork |
| 1 cup | 62g / 2.2oz | Onions chopped |
| 1 teaspoon | 5ml | Achiote |
| 1/2 cup | 118ml | Peppers to taste |
| 1 | Tomato paste | |
| 3 | Leaves of culantro or | |
| 1/2 cup | 8g / 0.3oz | Cilantro chopped. |
| 1 teaspoon | 5ml | Oregano |
| Salt and pepper to taste cup | ||
| 1/2 cup | 118ml | Capers |
| 3/4 cup | 177ml | Stuffed olives |
| 3 | Tomatoes | |
| 3 | Garlic | |
| Banana leaves | ||
| String |
The leaves are washed, boil 20 minutes, let drain and dry. Boil the corn until soft and grind to make the masa. Boil the chicken or pork until tender, remove the bones and saute in butter or oil. When this starts to brown add the onion, pepper, tomato, culantro, oregano and tomato paste. Add 3 or 4 cups of water and cook to make the sauce. Strain and save both parts separately. Stir the liquid into the masa until it is a little softer than mashed potatoes. Take a piece of banana leaf, place a spoonful of masa in the center of the leaf, squash it down a little to make a pocket, add the meat sauce that was strained out, add another spoonful of masa and fold the leaf around it. Tie with string. Put a large pan of water to boil. Add the tamales. Boil for 30 to 40 minutes. Serve hot. They may be made ahead of time, frozen and re-heated. To re-heat, microwave or steam.
Posted to the BBQ List by Lloyd <[email protected]> on Oct 19, 1998.
Source:
Peter Palmieri
Average rating:
9.7 (3 votes)
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