Description Edit

Ingredients Edit

Directions Edit

  1. Soak the corn overnight in water.
  2. The next day, discard the water and replace with more fresh water, cook over moderate heat until the corn is tender.
  3. Drain and pass through the meat grinder.
  4. Add the hot water and the 2 Tbs. vegetable oil. Work well to obtain a smooth, soft dough.
  5. Cover and let rest while you prepare the filling.
  6. Heat the oil in large saucepan and add the achiote.
  7. Cook until all the color comes out, strain the oil and discard the achiote.
  8. Return the oil to the saucepan and cook the Chicken pieces until golden brown.
  9. Take out the Chicken from the saucepan and add the onions, garlic and bell peppers, cook until soft but not brown.
  10. Add the tomatoes, culantro, hot pepper, salt and wine.
  11. Add the Chicken and the Pork. Cook slowly until the meats are tender, correct the salt if necessary.
  12. Add part of this sauce (without the meats, to the corn dough and knead until soft.
  13. Keep the meats to the side.
  14. 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.
  15. Put 2 or 3 leaves overlapping each other and then place some corn dough in the center, spreading evenly.
  16. Place a heaping tablespoon of meat, a strip of pimento, a prune, and 1 or 2 and more corn dough on top.
  17. Now fold over and wrap well in the plantain lead and tie with a string.
  18. Fill a pot with boiling water and put the tamales in to boil for 1 hour.
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