Tamales are a traditional dish from Honduran cuisine prepared with a corn dough mixture. They are a perfect choice for a special dinner outside of 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, yet wanting to satisfy everyone.
A bit of history
Tamales are part of Honduran culture and culinary tradition, and their history dates 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 tamal is one of the oldest dishes in Honduras. In 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," which means wrapped.
Preparation tips
It is important to cook the meat before using it for the filling, and season it with salt, pepper, garlic, onion, chili, and achiote.
It is also advisable to add water and juice from the cooked meat to the corn dough to give it 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 Partially cooked rice
2 cups of Stuffed olives
3 Large potatoes, diced
1 can of Green 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 with a day in advance.
Step 2 : The seasoning should be blended and salt, pepper, tomato, chili, onion, garlic, and achiote should be added.
Step 3 : Cooking the meat is optional since it will cook during the tamale cooking process.
Step 4 : For the dough, place corn flour in a bowl and flavor it with onion, chili, cilantro, ground garlic, salt, pepper, and lard.
Step 5 : Optionally, you can add juice from the previously cooked meat for the tamales.
Step 6 : Next, add water and cook over low heat until the dough reaches a firm and manageable consistency, stirring constantly to prevent sticking or burning.
Step 7 : To wrap the tamales, use cooked and cut banana leaves, and optionally, you can use external upholstery to reinforce the tamal and prevent spilling.
Step 8 : In preparing each tamale, place a layer of upholstery, followed by one or two banana leaves, add a spoonful of dough for tamales, and gradually add ingredients: meat juice, rice, cooked potato, raisins, olives, and meat.
Step 9 : Finally, wrap the tamale and carefully close it, tying it with thread.
Step 10 : For cooking the tamales, it is recommended to boil for 3 hours over high heat in a pot covered with banana leaves and water.
Step 11 : It is important to leave a good base in the bottom of the pot to prevent burning during cooking.
Video
Preparation (simple version)
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