| 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 |
ts |
Achiote |
| 1/2 |
c |
Peppers to taste |
| 1 |
cn |
Tomato paste |
| 3 |
|
Leaves of culantro or |
| 1/2 |
c |
Cilantro chopped |
| 1 |
ts |
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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