Tamal de Olla Panameño

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: regular cornmeal

Whole grain offers more fiber.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

Prepare 1 taza de maíz viejo; the cooking method is available on the creator's channel.

Chop 1 libra of puerco into small pieces and marinate with oil, 4 crushed garlic cloves, 1 teaspoon garlic powder, salt, and pepper for 15 minutes in the refrigerator.

In a pan, heat about 2 tablespoons of oil and add chopped onion to prepare the sofrito.

Add a bell pepper (color of choice) and sauté for a few minutes.

Stir in 1 tablespoon of tomato paste and cook until well combined.

Add the marinated pork to the pan and cook until browned.

Pour in 1 cup of consomé (chicken or vegetable) and cook for 20 minutes on low heat, uncovered, to soften the pork.

In a separate bowl, dissolve the masa (cornmeal) with water until smooth, adding some of the cooking liquid from the pork to help smooth it out.

Cook the masa on low heat for about 10 minutes, stirring to prevent sticking.

After 10 minutes, add chopped culantro to the masa and cover to serve.

Prepare a refrito by heating oil and adding sliced onion and bell pepper; cook until soft.

Cooking Techniques

Equipment Needed

Spice Level: