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Panamanian Tamales (in English)

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CATEGORY CUISINE TAG YIELD
Meats English 1 Servings

INGREDIENTS

3 lb Cracked corn
1 Chicken 2 1/2 or 3 pounds
2 lb Tender pork
1 c Onions chopped
1 t Achiote
1/2 c Peppers to taste
1 Tomato paste
3 Leaves of culantro or
1/2 c Cilantro chopped
1 t Oregano
Salt and pepper to taste cup
1/2 c Capers
3/4 c Stuffed olives
3 Tomatoes
3 Cloves garlic
Banana leaves
String

INSTRUCTIONS

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 saut 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 bbq-digest by Lloyd <lloyd2@mindspring.com> on Oct 19, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4830
Calories From Fat: 3627
Total Fat: 402.4g
Cholesterol: 593.6mg
Sodium: 15192.4mg
Potassium: 8194.6mg
Carbohydrates: 175.5g
Fiber: 34.1g
Sugar: 93.5g
Protein: 143.8g


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