Honduran Tamales

Honduran Tamales

by Milagros Benitez 6 months ago
5 (1)
1 hour
551.7 kcal
59 g carbs
Description

My fiance is Honduran and no Christmas is complete without tamales. These aren't your regular Mexican tamales, there's more to 'em.

Ingredients
  • 1 (4 pound) package masa harina (such as Maseca®), divided
  • 1 large tomato, chopped
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped fresh cilantro
  • ¼ cup ground cumin
  • 2 cubes chicken bouillon
  • salt
  • 1 (6 ounce) can tomato paste
  • 3 cups vegetable oil, or to taste
  • 30 banana leaves
  • 3 ½ pounds cubed cooked pork
  • 3 large potatoes, peeled and cubed
  • 2 cups cooked white rice
  • 1 (15 ounce) can peas, drained
  • kitchen twine
Directions
  1. 1. Pour about 3/4 the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.
  2. 2. Combine tomato, green bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the large pot with the batter and season with salt. Pour about 5 cups of this combined mixture into a smaller pot; add tomato paste and stir until it is an even red color.
  3. 3. Pour 2 cups oil into the large pot of batter; pour remaining 1 cup oil into the smaller pot of red batter. Bring both pots to a boil, stirring continuously to prevent burning. Cook until flavors set, 3 to 5 minutes more. Remove from heat.
  4. 4. Cut banana leaves into 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter into the center of each leaf. Add small amounts of pork, potatoes, rice, and peas. Fold leaf over the filling several times; fold sides in. Wrap twine around tamale to hold in place.
  5. 5. Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.
Nutrition Facts
serving: 30 tamales
calories: 551.7 kcal
carbohydrates: 59 g
protein: 21.5 g
saturated fat: 4.5 g
cholesterol: 38.7 mg
sodium: 191.2 mg
fiber: 9.9 g
sugar: 2 g