My fiance is Honduran and no Christmas is complete without tamales. These aren't your regular Mexican tamales, there's more to 'em.
- 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
- 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
- 1. Pour about 3/4 the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.
- 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. 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. 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. Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.
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