Tamal Panameño (Corn Tamales in Banana Leaves)
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The Tale of Tamal Panameño (Corn Tamales in Banana Leaves)
Corn tamales wrapped in banana leaves descend from pre-Columbian indigenous cooking traditions across Mesoamerica and northern South America. Panama's version, seasoned with local ingredients, is a traditional dish for Sunday family gatherings and Christmas celebrations.
Ingredients
Scale:· 8 servings
- 4 cups fresh corn masa (or masa harina prepared with broth)
- 600 g chicken or pork, cut into small pieces
- 1/2 cup achiote oil (annatto-infused oil)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 cup chicken broth
- 1/4 cup raisins
- 2 tablespoons capers
- Salt and pepper to taste
- Banana leaves, cleaned and softened over a flame
Instructions
- 1Cook the meat with the onion, tomatoes, salt, and pepper in a little water until tender, then shred or cut into small pieces, reserving the cooking liquid.
- 2Mix the corn masa with the achiote oil, reserved cooking liquid, and salt until you have a smooth, spreadable, orange-tinted dough.
- 3Lay out a softened banana leaf square and spread a layer of the masa dough in the center.
- 4Top with a portion of the cooked meat, a few raisins, and capers, then cover with another layer of masa dough.
- 5Fold the banana leaf tightly over the filling into a rectangular packet and tie securely with kitchen string or leaf strips.
- 6Repeat with the remaining dough and filling to make about 8 tamales.
- 7Boil the wrapped tamales in a large pot of water for 60-75 minutes until the masa is firm and fully cooked.
- 8Let rest for 10 minutes before unwrapping and serving hot.
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