Panamanian Corn Tamales

Ingredients

• 2 cups (470ml) corn masa harina 2 cups (470ml) corn masa harina
• 1 cup (235ml) chicken or vegetable broth 1 cup (235ml) chicken or vegetable broth
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (235ml) cooked chicken, shredded 1 cup (235ml) cooked chicken, shredded
• 1 cup (235ml) cooked pork, shredded 1 cup (235ml) cooked pork, shredded
• 1 cup (235ml) mixed vegetables (carrots, peas, corn), diced 1 cup (235ml) mixed vegetables (carrots, peas, corn), diced
• 1/4 cup (60ml) pitted olives, sliced 1/4 cup (60ml) pitted olives, sliced
• 1/4 cup (60ml) raisins 1/4 cup (60ml) raisins
• 10-12 banana leaves, cut into squares and blanched 10-12 banana leaves, cut into squares and blanched

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the corn masa harina, chicken or vegetable broth, vegetable oil, salt, cumin, paprika, dried oregano, garlic powder, and black pepper. Mix well until a smooth dough forms.
2. 2.
   In a separate bowl, combine the shredded chicken, shredded pork, mixed vegetables, sliced olives, and raisins. Mix well to evenly distribute the ingredients.
3. 3.
   Take a square piece of blanched banana leaf and place a spoonful of the corn masa dough in the center. Spread the dough into a thin layer, leaving space around the edges.
4. 4.
   Spoon a generous amount of the filling mixture onto the center of the dough.
5. 5.
   Fold the sides of the banana leaf over the filling, then fold the top and bottom to enclose the tamale completely. Secure with kitchen twine if needed.
6. 6.
   Repeat the process with the remaining dough and filling.
7. 7.
   Place the tamales in a steamer basket and steam for about 1 hour, or until the dough is cooked through and firm.
8. 8.
   Remove the tamales from the steamer and let them cool slightly before serving.
9. 9.
   Unwrap the tamales from the banana leaves and serve warm.

Treat your ingredients with care...

• Banana leaves — Make sure to blanch the banana leaves before using them to soften them and make them more pliable for wrapping the tamales.

Tips & Tricks

• If you can't find banana leaves, you can use corn husks as a substitute.
• Customize the filling by adding your favorite ingredients such as bell peppers, onions, or even cheese.
• Serve the tamales with a side of salsa or hot sauce for an extra kick of flavor.
• To reheat leftover tamales, steam them for a few minutes until heated through.
• These tamales can be made in advance and frozen for later enjoyment.

Serving advice

Serve the Panamanian Corn Tamales warm as a main course. Accompany them with a fresh salad or a side of rice and beans for a complete and satisfying meal.

Presentation advice

Arrange the unwrapped tamales on a platter, showcasing their vibrant colors and enticing aroma. Garnish with fresh herbs such as cilantro or parsley for an added touch of freshness.