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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.
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Original reipce makes 2 dozen Change Servings
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.
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.
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.
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).
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.
TIP: Replace pork meat with chicken meat for a variation of this recipe. Remove meat for a vegetarian version.
|Calories from Fat||120|
|Total Fat 14g||21%|
|Saturated Fat 2.5g||13%|
|Total Carbohydrate 36g||12%|
|Dietary Fiber 3g||13%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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