Tamales are a traditional dish from Honduran cuisine made with a corn dough mixture. They are a perfect option for a special dinner outside of the routine, and their preparation is very simple.
It is a recipe that yields enough for many diners, making it ideal for occasions with a limited budget but wanting to satisfy everyone.
Some history
Tamales are a part of Honduran culture and culinary tradition, with a history dating back to pre-Columbian times. The Mayans and Aztecs already prepared tamales with corn dough and fillings of various ingredients, and the recipe spread throughout the continent.
It is very likely that the tamal is one of the oldest dishes in Honduras. At Copán, metates or stones for grinding corn have been discovered that are over 2,400 years old. The term "tamal" originates from the Nahuatl word "tamalli," meaning wrapped.
Preparation tips
It is important to cook the meat before using it for the filling and to season it with salt, pepper, garlic, onion, chili, and achiote.
It is also advisable to add water and the juices from cooked meat to the corn dough for a more intense flavor.
And, of course, don't forget to wrap the tamales in banana leaves before cooking.
Tamales
Ingredients
2 ½ pounds of Corn flour
1 ½ cup of Lard
2 Large onions
3 Large green chilies
1 ½ Cilantro bunch
8 Garlic cloves
1 pinch of Salt
Water
2 pounds of Chicken meat
½ pound of Prepared dough
1 Large tomato
2 teaspoons of Achiote
2 cups of Cooked medium rice
2 cups of Stuffed olives
3 Large potatoes, diced
1 can of Peas
½ cup of Chickpeas
1 cup of Raisins
Banana leaves for wrapping
1 pinch of Pepper
Preparation
Step 1 : For preparing the tamales, it is recommended to start by seasoning the meat a day in advance.
Step 2 : The seasoning should be blended and salt, pepper, tomato, chili, onion, garlic, and achiote added.
Step 3 : Cooking the meat is optional, as it will cook during the tamale steaming process.
Step 4 : For the dough, place the corn flour in a bowl and season with onion, chili, cilantro, ground garlic, salt, pepper, and lard.
Step 5 : Optionally, you can add the juice from the previously cooked meat into the dough for the tamales.
Step 6 : Then, add water and cook over low heat until the dough reaches a firm, manageable consistency, stirring constantly to prevent sticking or burning.
Step 7 : To wrap the tamales, use cooked banana leaves cut into squares, optionally reinforcing with external plastic wrap to prevent spillage.
Step 8 : In assembling each tamale, place a layer of plastic wrap, followed by one or two banana leaf squares. Add a spoonful of dough, then gradually add ingredients: meat juice, rice, cooked potato, raisins, olives, and meat.
Step 9 : Finally, wrap the tamale and carefully close it, tying with string.
Step 10 : For steaming the tamales, boil in a covered pot with banana leaves and water for 3 hours over high heat.
Step 11 : It's important to leave a good base at the bottom of the pot to prevent burning during cooking.
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