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Panamanian Tamales - English


3 pounds cracked corn
1 chicken 2 1/2 or 3 pounds
2 pounds tender pork
1 cup onions chopped
1 teaspoon achiote
1/2 cup peppers to taste
1 can tomato paste
3 leaves of culantro or
1/2 cup cilantro chopped.
1 teaspoon oregano
salt and pepper to taste cup
1/2 cup capers
3/4 cup stuffed olives
3 tomatoes
3 cloves garlic
Banana leaves

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 sauté 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 on Oct 19, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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