Tamales de Cambray
A traditional Central American dish, Tamales de Cambray are savory corn dough filled with a mixture of meats and vegetables, wrapped and steamed in banana leaves
Nutrition
Calories: 350cal
Carbohydrate: 30g
Protein: 20g
Fat: 15g
Cholesterol: 40mg
Sodium: 600mg
Difficulty Level: easy
1 hr Prep
3 hr Cook
4 hr Total
12 Servings
Ingredients
- 2 pounds pork shoulder, cut into small cubes
- 2 pounds chicken breast, cut into small cubes
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 1 bell pepper, chopped
- 1/2 cup chopped olives
- 1/2 cup raisins
- 1/2 cup almonds, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 5 cups masa harina (corn flour)
- 4 cups chicken broth
- 1 cup lard or vegetable shortening
- Banana leaves, softened
- String or kitchen twine
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add the pork and chicken pieces, and cook until browned on all sides.
- Add the chopped onion, garlic, tomatoes, and bell pepper to the skillet. Cook for about 5-7 minutes until the vegetables are soft.
- Stir in the olives, raisins, almonds, salt, pepper, paprika, and cumin. Cook for another 10-12 minutes. Remove from heat and let cool slightly.
- In a large bowl, mix the masa harina with the chicken broth, gradually adding the broth until a smooth consistency is achieved.
- Incorporate the lard or shortening into the masa mixture, beating it until it is light and fluffy.
- To soften banana leaves, rinse them under warm water. If using fresh leaves, lightly heat them over an open flame or boil until tender.
- To assemble tamales: Place a banana leaf on a flat surface. Spread a thin layer of masa (about 1/4 cup) on the leaf and add a tablespoon of the meat filling in the center. Wrap the leaf around the filling and tie with string or twine.
- Arrange tamales upright in a large steamer pot, making sure they fit snugly, but not too tightly packed.
- Cover the tamales with a damp cloth to trap in moisture. Steam over simmering water for about 2 1/2 to 3 hours. Add more water to the steamer as necessary.
- Tamales are done when the masa dough comes away easily from the leaf. Let them cool slightly before serving. Enjoy your delicious Tamales de Cambray!
