These delicious, banana-leaf-wrapped tamales are perfect for celebrations and bringing family together.
Ingredients:
For the masa:
- 4 cups masa harina
- 3 cups chicken broth
- ½ cup lard or vegetable shortening
- 1 tsp salt
For the filling:
- 2 lbs chicken or pork, cooked and shredded
- 2 roma tomatoes, blended into a sauce
- ½ cup red bell pepper, diced
- ½ tsp ground cumin
- ½ tsp ground achiote
- 1 cup chicken broth
For assembly:
- 10 large banana leaves, softened over heat
- Kitchen twine
Instructions:
- In a bowl, mix the masa harina, broth, lard, and salt until a smooth dough forms.
- In a pan, cook the tomato sauce, bell pepper, cumin, achiote, and broth for 10 minutes. Add the shredded chicken or pork and stir.
- Cut the banana leaves into large squares. Place a scoop of masa in the center, then top with the filling.
- Fold the leaves over the filling and tie with kitchen twine.
- Steam the tamales for 90 minutes in a Cusina Maya stockpot with a steam rack. Let cool slightly before serving.
