These traditional steamed tamales feature a rich, savory filling of tender chicken and pork simmered in a vibrant tomato-achiote sauce with olives and capers. The meat mixture is encased in a soft, handmade masa dough crafted from boiled cracked corn, then wrapped in fragrant banana leaves. Steamed until hot and tender, these handheld treats offer a complex blend of earthy, spicy, and tangy flavors. They are perfect for festive gatherings, family dinners, or as a hearty comfort food. While time-consuming to assemble, the result is a deeply satisfying, home-style dish that tastes even better when made ahead and reheated.
Steamed Chicken sauce
Description
These traditional steamed tamales feature a rich, savory filling of tender chicken and pork simmered in a vibrant tomato-achiote sauce with olives and capers. The meat mixture is encased in a soft, handmade masa dough crafted from boiled cracked corn, then wrapped in fragrant banana leaves. Steamed until hot and tender, these handheld treats offer a complex blend of earthy, spicy, and tangy flavors. They are perfect for festive gatherings, family dinners, or as a hearty comfort food.Ingredients
Directions
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Wash the banana leaves and boil them for 20 minutes to soften them. Drain and dry thoroughly.
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Boil the cracked corn until soft, then grind it to create a smooth masa dough.
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Boil the chicken and pork until tender. Remove the meat from the bones and shred it.
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Saut&# 195;© the shredded meat in butter or oil until it begins to brown.
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Add the chopped onions, peppers, tomatoes, culantro, oregano, tomato paste, salt, pepper, capers, olives, and garlic. Cook until fragrant.
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Add 3 to 4 cups of water and simmer to create a thick sauce.
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Strain the sauce, separating the liquid from the solid meat mixture.
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Stir the reserved liquid into the masa dough until it reaches a consistency slightly softer than mashed potatoes.
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Place a spoonful of masa onto a banana leaf, flattening it slightly to create a pocket.
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Fill the pocket with the strained meat sauce.
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Cover the filling with another spoonful of masa.
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Fold the banana leaf around the masa to seal it and tie securely with string.
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Bring a large pan of water to a boil.
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Carefully add the wrapped tamales to the boiling water.
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Boil for 30 to 40 minutes until heated through.
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Serve hot.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1496.3kcal
- % Daily Value *
- Total Fat 50.5g78%
- Saturated Fat 14.7g74%
- Cholesterol 203.8mg68%
- Sodium 891.8mg38%
- Total Carbohydrate 208.1g70%
- Dietary Fiber 55.8g224%
- Sugars 27.3g
- Protein 101.3g203%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: These tamales can be made ahead of time, frozen, and reheated when ready to serve.
Reheating: To reheat frozen tamales, microwave them or steam them until hot.
Ingredient Note: Culantro (Eryngium foetidum) has a stronger flavor than cilantro; if unavailable, you can increase the amount of cilantro used.
Preparation Tip: Ensure the banana leaves are pliable before wrapping to prevent tearing. If they are dry, boiling them longer or soaking in warm water can help.
