Tamales Pisques

Ingredients

• 2 cups (400g) masa harina 2 cups (400g) masa harina
• 1 ½ cups (355ml) chicken broth 1 ½ cups (355ml) chicken broth
• ½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) cooked and shredded pork 1 cup (150g) cooked and shredded pork
• ½ cup (90g) cooked red beans ½ cup (90g) cooked red beans
• ½ cup (75g) diced carrots ½ cup (75g) diced carrots
• ½ cup (75g) diced bell peppers ½ cup (75g) diced bell peppers
• ½ cup (75g) diced onions ½ cup (75g) diced onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Banana leaves, cut into rectangles and blanched Banana leaves, cut into rectangles and blanched

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 15g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the masa harina, chicken broth, vegetable oil, baking powder, and salt. Mix well until a soft dough forms. Set aside.
2. 2.
   In a separate pan, heat some oil over medium heat. Add the onions, garlic, carrots, and bell peppers. Sauté until the vegetables are tender.
3. 3.
   Add the shredded pork, cooked red beans, cumin, oregano, paprika, salt, and pepper to the pan. Stir well to combine and cook for an additional 5 minutes. Remove from heat and let the filling cool.
4. 4.
   Take a piece of banana leaf and place a spoonful of the masa dough in the center. Flatten the dough slightly and add a spoonful of the filling on top.
5. 5.
   Fold the banana leaf over the filling, creating a neat rectangular package. Secure with kitchen twine or a strip of banana leaf.
6. 6.
   Repeat the process with the remaining masa dough and filling.
7. 7.
   Place the tamales in a steamer basket and steam for about 1 hour, or until the masa is cooked through and firm.
8. 8.
   Allow the tamales to cool slightly before unwrapping and serving.

Treat your ingredients with care...

• Banana leaves — Before using, blanch the banana leaves in boiling water for a few seconds to soften them and make them more pliable.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the pork overnight in a mixture of citrus juice, garlic, and spices before cooking and shredding it.
• If you can't find banana leaves, you can use corn husks as a substitute. Soak them in warm water before using to make them pliable.

Serving advice

Serve the Tamales Pisques warm, unwrapped from the banana leaves. They can be enjoyed as a main dish accompanied by a fresh salad or as a delightful appetizer.

Presentation advice

For an appealing presentation, arrange the unwrapped tamales on a platter, garnished with fresh cilantro leaves. The vibrant yellow masa and the contrasting colors of the filling will make the dish visually enticing.