Cooking Times

60 min
Prep Time
120 min
Cook Time
180 min
Total Time

Ingredients (17 items)

4.00 cups Masa harina
corn flour for tamales
500.00 g Pork shoulder
diced
1.00 cup Rice
cooked
2.00 medium Potatoes
diced and cooked
2.00 medium Carrots
diced and cooked
1.00 cup Green peas
cooked
1.00 large Red bell pepper
sliced
20.00 pieces Banana leaves
cleaned and softened
2.00 tbsp Achiote paste
or annatto powder
4.00 cloves Garlic
minced
1.00 large White onion
finely chopped
3.00 cups Chicken broth
warm
0.50 cup Vegetable oil
2.00 tsp Salt
to taste
1.00 tsp Black pepper
to taste
1.00 tsp Cumin
ground
1.00 tsp Oregano
dried

Instructions (13 steps)

1
Season pork with salt, pepper, cumin, and oregano.
2
Cook pork in oil until browned and tender.
30 minutes
3
Remove pork and in same pan, Cook onion and garlic.
5 minutes
4
Mix masa harina with warm chicken broth and achiote.
5
Add oil and knead until smooth.
10 minutes
6
Soften banana leaves by passing over flame or hot griddle.
7
Cut banana leaves into rectangles.
8
Spread masa on banana leaf.
9
Add pork, rice, vegetables, and bell pepper strips.
10
Fold banana leaf to enclose filling.
11
Tie with string or strips of banana leaf.
12
Steam tamales in a large pot.
60 minutes
13
Let rest for 10 minutes before serving.
10 minutes