| Tamales Panamenos - Main
Cooking Recipes Ingredients
2 lbs. fresh corn kernels
2 lbs. mutton, cut in small cubes
1 whole chicken, cut in 8 pieces
2/3 cup vegetable oil
3 Tablespoons "achiote" (annatto)
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 cups chopped onions
5 garlic cloves, chopped
2 lbs. roma tomatoes, chopped
4 culantro leaves,chopped
1 small hot pepper, chopped finely
2 Tablespoons salt
1 cup white wine
1 cup boiling water
2 Tablespoons vegetable oil
Cooking Recipes Directions
Soak the corn overnight in water. The next day, discard the
water and replace with more fresh water, cook over moderate
heat until the corn is tender. Drain and pass through the
meat grinder. Add the hot water and the 2 Tbs.vegetable oil.
Work well to obtain a smooth, soft dough. Cover and let rest
while you prepare the filling.
Heat the oil in large saucepan and add the achiote. Cook until
all the colour comes out, strain the oil and discard the achiote.
Return the oil to the saucepan and cook the chicken pieces
until golden brown. Take out the chicken from the saucepan
and add the onions, garlic and bell peppers, cook until soft
but not brown. Add the tomatoes, culantro, hot pepper, salt
and wine. Add the chicken and mutton. Cook slowly until the
meats are tender, correct the salt if necessary. Add part
of this sauce (without the meats, to the corn dough and knead
until soft. Keep the meats to the side.
Plantain leaves
1 lb. pitted prunes
2 cans red pimentos
1 cup stuffed olives
2 Tablespoons capers
The plantain leaves are lightly passed over a slow fire, then
cut off the middle vein and pass a damp cloth over each piece
of leaf. Put 2 or 3 leaves overlapping each other and then
place some corn dough in the center, spreading evenly. Place
a heaping tablespoon of meat, a strip of pimento, a prune,
and 1 or 2 olives and more corn dough on top. Now fold over
and wrap well in the plantain lead and tie with a string.
Fill a pot with boiling water and put the tamales in to boil
for 1 hour.
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