CookPal AI
Honduran Tamales

Honduran Tamales

Cost $20, save $50

Source: Recommended by CookPal

  • 70 Min
  • 30 Servings
  • $20

INGREDIENTS

  • Dough & Batter

    • 1 (4 pound) package masa harina (such as Maseca®), divided
    • Water, as needed

  • Vegetables & Seasonings

    • 🍅 1 large tomato, chopped
    • 1 large green bell pepper, chopped
    • 🧅 1 large onion, chopped
    • 1 cup chopped fresh cilantro
    • 1/4 cup ground cumin
    • 2 cubes chicken bouillon
    • 🧂 Salt to taste
    • 🍅 1 (6 ounce) can tomato paste

  • Filling

    • 🐖 3 1/2 pounds cubed cooked pork
    • 🥔 3 large potatoes, peeled and cubed
    • 🍚 2 cups cooked white rice
    • 🍵 1 (15 ounce) can peas, drained

  • Other Components

    • 30 banana leaves
    • 3 cups vegetable oil, or to taste
    • Kitchen twine

STEPS

1

Pour about 3/4 of the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.

2

Combine tomato, bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the 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.

NUTRIENTS

Per 1 serving

🔥

552

Calories

  • 22g
    Protein
  • 59g
    Carbs
  • 27g
    Fats

💡 You can freeze leftover tamales and reheat them for up to 2-3 months.Do not skip tying the tamales with twine, as this helps to keep them firmly wrapped while cooking.If banana leaves are unavailable, aluminum foil or parchment paper can be used as an alternative.