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Ingredients
- 3 lb Cracked corn
- 1 x Chicken 2 1/2 or possibly 3 pounds
- 2 lb Tender pork
- 1 c. Onions minced
- 1 tsp Achiote
- 1/2 c. Peppers to taste
- 1 can Tomato paste
- 3 x Leaves of culantro or possibly
- 1/2 c. Cilantro minced
- 1 tsp Oregano
- Â Â Salt and pepper to taste c.
- 1/2 c. Capers
- 3/4 c. Stuffed olives
- 3 x Tomatoes
- 3 x Cloves garlic
- Â Â Banana leaves
- Â Â String
Directions
- The leaves are washed, boil 20 min, let drain and dry. Boil the corn till soft and grind to make the masa. Boil the chicken or possibly pork till tender, remove the bones and saute/fry in butter or possibly oil. When this starts to brown add in the onion, pepper, tomato, culantro, oregano and tomato paste.
- Add in 3 or possibly 4 c. of water and cook to make the sauce. Strain and save both parts separately. Stir the liquid into the masa till 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 in the meat sauce which was strained out, add in another spoonful of masa and fold the leaf around it. Tie with string. Put a large pan of water to boil. Add in the tamales. Boil for 30 to 40 min. Serve warm. They may be made ahead of time, frzn and re-heated. To re-heat, microwave or possibly steam.
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