Learn how to make Panamanian-style tamales at home l GMA

corn dough

🥗Healthier: cauliflower rice

💰Cheaper: polenta

Cauliflower rice reduces carbs while maintaining texture.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often less expensive.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment paper is easier to find, while foil is economical.

Prepare banana leaves by cutting them into rectangles and briefly steaming them until pliable.

Mix corn dough with vegetable broth until smooth and spreadable.

Cook chicken and pork with onions, garlic, and spices until tender, about 20 minutes.

Shred the cooked meat and combine with diced bell peppers, potatoes, olives, and capers.

Spoon a portion of the corn dough onto a banana leaf rectangle and flatten it slightly.

Add a spoonful of the meat mixture on top of the dough.

Place a slice of hard-boiled egg in the center of the meat mixture.

Fold the banana leaf over the filling to create a package and secure with kitchen twine or string.

Repeat the process until all ingredients are used up.

Arrange the tamales upright in a large pot and add water to the bottom, making sure the tamales are not submerged.

Cover the pot and steam the tamales for about 1-1.5 hours, adding water as necessary to prevent burning.

Remove tamales from the pot and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary