Friday, May 9, 2008


  • 2 lbs. fresh corn kernels
  • 2 lbs. pork meat, cut in small cubes
  • 1 whole chicken, cut in 8 pieces
  • 2/3 cup vegetable oil
  • 3 Tablespoons "achiote" (annatto)
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 2 cups chopped onions
  • 5 garlic cloves, chopped
  • 2 lbs. roma tomatoes, chopped
  • 4 culantro leaves,chopped
  • 1 small hot pepper, chopped finely
  • 2 Tablespoons salt
  • 1 cup white wine
  • 1 cup boiling water
  • 2 Tablespoons vegetable oil
  • Soak the corn overnight in water.
  • The next day, discard the water and replace with more fresh water, cook over moderate heat until the corn is tender.
  • Drain and pass through the meat grinder.
  • Add the hot water and the 2 Tbs. vegetable oil.
  • Work well to obtain a smooth, soft dough.
  • Cover and let rest while you prepare the filling.
  • Heat the oil in large saucepan and add the achiote.
  • Cook until all the color comes out, strain the oil and discard the achiote.
  • Return the oil to the saucepan and cook the chicken pieces until golden brown.
  • Take out the chicken from the saucepan and add the onions, garlic and bell peppers, cook until soft but not brown.
  • Add the tomatoes, culantro, hot pepper, salt and wine.
  • Add the chicken and the pork.
  • Cook slowly until the meats are tender, correct the salt if necessary.
  • Add part of this sauce (without the meats), to the corn dough and knead until soft.
  • Keep the meats to the side.

  • Plantain leaves
  • 1 lb. pitted prunes
  • 2 cans red pimentos
  • 1 cup stuffed olives
  • 2 Tablespoons capers
The plantain leaves are lightly passed over a slow fire, then cut off the middle vein and pass a damp cloth over each piece of leaf.

Put 2 or 3 leaves overlapping each other and then place some corn dough in the center, spreading evenly.

Place a heaping tablespoon of meat, a strip of pimento, a prune, and 1 or 2 olives and more corn dough on top.

Now fold over and wrap well in the plantain lead and tie with a string.

Fill a pot with boiling water and put the tamales in to boil for 1 hour.

No comments: