RCI-SN.005.0032.001
Honduran Tamales
Honduran Tamales from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- pkg of maseca banana leaves or aluminum foil1 unit
- 1 large
- and 1 medium pot1 large
- 1 large
- bowl of cooked rice1 unit
- 1 large
- 1 can
- 1 cup
- lbs of cooked Pork stew meat3 unit
- 1/4 cup
- 3 or 4 large
- cubes of Chicken flavor (cooked and cubed)2 large
- 1 can
Method
1
Prepare banana leaves or aluminum foil by softening banana leaves over a flame for a few seconds to make them pliable, or cut foil into 8x8 inch squares. Set aside.
2
Dice the onion, tomato, and green pepper into small pieces. Mince the cilantro and set the cooked pork stew meat aside.
3
Peel and cut potatoes into small cubes, then boil in salted water until tender, approximately 15 minutes. Drain and set aside.
4
In a large pot, combine the diced onion, tomato, and green pepper. Add the tomato paste, cumin, cooked pork stew meat, drained canned peas, cooked potatoes, cooked rice, and chicken cubes. Stir well to combine all ingredients.
5 minutes
5
Simmer the mixture over medium heat for 10 minutes, stirring occasionally to blend flavors and ensure even heating.
10 minutes
6
Fold the cilantro into the cooked mixture and taste, adjusting cumin and salt as needed.
7
Place approximately 3-4 tablespoons of the filling onto the center of each banana leaf or foil square.
8
Fold the leaf or foil around the filling to create a neat packet, securing all edges so no filling escapes during cooking.
9
Fill the medium pot with water and bring to a rolling boil. Arrange tamales standing upright in the pot with the folded edge facing up, using a coin or small object at the bottom to create steam circulation.
10
Cover the pot with foil or a lid and steam for 60-75 minutes until the masa around the filling is cooked through and firm.
70 minutes
11
Remove tamales from the pot with tongs and allow to cool for 2-3 minutes before unwrapping and serving.