Steamed Tamales with Chicken and Pork

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.

Cooking Method: Boiling, Grilling, Microwave, Steaming

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1496

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.

Directions

1
Wash the banana leaves and boil them for 20 minutes to soften them. Drain and dry thoroughly.
2
Boil the cracked corn until soft, then grind it to create a smooth masa dough.
3
Boil the chicken and pork until tender. Remove the meat from the bones and shred it.
4
Sauté the shredded meat in butter or oil until it begins to brown.
5
Add the chopped onions, peppers, tomatoes, culantro, oregano, tomato paste, salt, pepper, capers, olives, and garlic. Cook until fragrant.
6
Add 3 to 4 cups of water and simmer to create a thick sauce.
7
Strain the sauce, separating the liquid from the solid meat mixture.
8
Stir the reserved liquid into the masa dough until it reaches a consistency slightly softer than mashed potatoes.
9
Place a spoonful of masa onto a banana leaf, flattening it slightly to create a pocket.
10
Fill the pocket with the strained meat sauce.
11
Cover the filling with another spoonful of masa.
12
Fold the banana leaf around the masa to seal it and tie securely with string.
13
Bring a large pan of water to a boil.
14
Carefully add the wrapped tamales to the boiling water.
15
Boil for 30 to 40 minutes until heated through.
16
Serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1496kcal

% Daily Value *
Total Fat 50.5 gg78%
Saturated Fat 14.7 gg74%
Cholesterol 204 mgmg68%
Sodium 892 mgmg38%
Total Carbohydrate 208 gg70%
Dietary Fiber 56 gg225%
Sugars 27 gg
Protein 101 gg202%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/steamed-chicken-sauce-2/