- 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
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.