Recipe
Nestlé® Coffee-Mate®

Puerto Rican Tamales

0 0 Recipe Reviews | Rate this Recipe | 27 Saves
These Puerto Rican Tamales take a little time but are well worth the effort. The filling is a delicious combination of pork, chiles, garbanzo beans, olives and raisins. Instead of masa made out of corn flour, this version uses a mixture of yautia, green bananas and plaintain. Yautia, also called malanga, is in the same family as taro root and can be found in Latin American markets.

45 mins. to Prepare

110 mins. Cooking Time

120 mins. Standing Time refrigerating

275 mins. Total

Servings: 12 tamales

Brought to you by

Ingredients

Check all

Directions

FOR ACHIOTE OIL:
COMBINE
achiote paste and oil in a small saucepan over low heat. Remove from heat; set aside. Let mixture rest for 10 minutes. Oil will turn red in color.
FOR FILLING:
COMBINE
pork, orange juice, garlic, oregano, bouillon and pepper in a large, resealable freezer bag. Shake bag and press with fingers to distribute seasoning in meat. Refrigerate for 2 hours.
REMOVE pork from marinade; reserve marinade. Dry pork meat with paper towel.
FOR SOFRITO:
HEAT
2 tablespoons achiote oil in large skillet over medium heat. Add pork; cook for 4 minutes. Add onion, bell pepper, ajies (or red bell pepper) and cilantro. Continue to cook for 6 minutes.
STIR in reserved marinade; cover. Cook for 45 to 50 minutes or until pork is cooked through. Uncover; stir in garbanzo beans, olives, raisins and capers.
FOR MASA:
PLACE
yautia, green bananas and plantain in food processor; pulse until smooth. Add evaporated milk; pulse to form a puree texture.
TRANSFER masa into a large mixing bowl; add bouillon and 3 tablespoons achiote oil. Stir to combine.
DRAIN and discard any excess cooking liquid from pork mixture (approximately ¼ cup).
TO ASSEMBLE:
WIPE
plantain leaves clean with a moist paper towel.
BRUSH each leaf on one side with achiote oil.
SPREAD ¼ cup masa on leaf and spread to 4 x 3-inch oval. Top with 2 1/2 tablespoons pork filling.
PLACE plantain leaf over a 12-inch-square of parchment paper.
FOLD bottom of leaf, then top edge, then fold sides, forming a packet.
REPEAT with parchment paper. Tie with kitchen string. Repeat, making packets with remaining ingredients.
ADD water to bottom of a tamal steamer. Water should barely be below the rack. Boil water over medium heat.
ARRANGE tamales flat in steamer; cover with damp kitchen towel. Cover with lid; cook over medium heat for 50 to 60 minutes or until masa pulls away from the leaf.
Replace pork meat with chicken meat for a variation of this recipe. Remove meat for a vegetarian version.
Amount Per Serving
Servings: 12 tamales
Calories300
Calories from Fat120
%Daily Value*
Total Fat 14g21%
Saturated Fat 2.5g13%
Cholesterol 25mg9%
Sodium 490mg21%
Carbohydrates 36g12%
Dietary Fiber 3g13%
Sugars 10g
Protein 10g
Vitamin A6%
Vitamin C45%
Calcium4%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
Rate this Recipe

Rate this Recipe

Select a rating (required)

What do you think about this recipe? (required)

x

Join the Nestlé Community!

Start enjoying these benefits today for FREE:

  • Save recipes to your Recipe Box
  • Rate and review recipes
  • Newsletters featuring new recipes, meal ideas, special offers and more
Already a member? Get Started

Get new recipes in our monthly newsletter!

Get Started Already a member?