Tamales Hondureños
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The Tale of Tamales Hondureños
Story updated
Honduran tamales share the deep Mesoamerican corn masa tradition found throughout the region, with pork or chicken wrapped in plantain leaves rather than corn husks. Like elsewhere in Central America, they're strongly associated with holidays and family gatherings, a labor-intensive dish reserved for special occasions.
Ingredients
Scale:· 10 servings
- 20 plantain leaves, cleaned
- 4 cups masa harina
- 1 cup vegetable oil or lard
- 3 cups chicken or pork stock
- 2 lbs pork or chicken, cooked and shredded
- 1 cup tomato sauce
- 1 onion, diced
- 1 red bell pepper, diced
- 1/2 cup raisins
- 1/2 cup diced potato, boiled
- Salt, to taste
Instructions
- 1Sauté onion and bell pepper, then stir in tomato sauce and simmer 5 minutes.
- 2Add the shredded meat, raisins, and boiled potato to the sauce and season with salt.
- 3Beat oil or lard with masa harina and stock until smooth and spreadable.
- 4Spread a layer of masa on each plantain leaf and top with a spoonful of the meat filling.
- 5Fold the leaves to fully enclose the filling into a neat packet.
- 6Steam the tamales for 75-90 minutes, until the masa is firm.
- 7Let rest briefly before unwrapping to serve.
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