Cook the meat in water with onion, garlic, and salt until tender. Remove the meat, shred it, and set the broth aside. In a large pan, prepare the recaíto with the remaining onion, bell pepper, and garlic. Add the shredded meat, tomato paste, spices, and the raisins, olives, and capers. Simmer on low heat until all the flavors are combined.
Panamanian Tamales
- Total time - 3 - 4 hours
- Preparation - 1.5 - 2 hours
- Cooking time - 1.5 hours
- Servings: 4
- Country: Panama
The recipe for Tamales is complex and time-consuming, but the result is well worth the effort. Make sure you have plenty of counter space, as wrapping is a key phase. The flavor is intensified when the tamales are cooked slowly. For the best aroma, banana leaves are essential. If you don't have banana leaves, you can use aluminum foil, but you will lose some of the authentic taste.
Ingredients
Ingredients for the Meat Filling
- 1 kg pork or bone-in chicken thighs
- 1 piece red bell pepper, chopped
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 0.5 teaspoon ground coriander
- 1 teaspoon achiote oil (or a pinch of paprika)
- 0.5 cup pitted green olives
- 0.25 cup raisins
- 2 tablespoons capers
- salt and pepper
Ingredients for the Dough (Masa)
- 500 g masa harina (special corn flour for tamales)
- 3 cups chicken or pork broth from cooking the meat
- 0.5 cup lard or vegetable shortening, melted
- salt
Other
- 15 pieces banana leaves, fresh or frozen
- kitchen twine for tying
Instructions
Step 1: Preparing the Meat and Filling
Step 2: Preparing the Dough
In a large bowl, mix the masa harina, hot broth, and melted lard (or shortening). Stir until you get a soft, sticky dough. If it's too dry, add a little more broth.
Step 3: Preparing the Banana Leaves
Rinse the leaves and carefully pass them over an open flame or dip them in hot water for a few seconds. This makes them more pliable and prevents them from cracking. Cut them into squares of about 30x30 cm.
Step 4: Assembling and Wrapping
Place 2-3 tablespoons of the dough in the center of a leaf and spread it gently. Top with 1-2 tablespoons of the meat filling. Carefully fold the leaf to create a neat packet and tie it with kitchen twine.
Step 5: Steaming
Place a steamer basket in a large pot and add water to the bottom. Arrange the tamales in the basket (it's best to place them upright) and steam for 1.5 hours. The finished tamales should be firm to the touch and easily separate from the leaves. Let them cool slightly before serving to firm up.