How to Make Tamales in Panama - Volcan, Tierras Altas Chiriqui - Recipe for Traditional Food Cuisine

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Remove corn silk and cut corn kernels off the cob.

Start a fire and fill a large pot (called a Pila) with water to boil.

Soak and cook the corn kernels until soft.

Grind the corn into a paste (Masa) using a grinder.

Peel garlic and grind it along with culantro and peppers.

Add onions to the ground mixture to create the guiso for flavoring.

Boil chicken in water until cooked, seasoning it as it cooks.

Cut pork into pieces, season, and cook in the boiling water.

Wash and dry plantain and beo leaves for wrapping.

Cut the beo leaves to appropriate sizes for wrapping tamales.

Add chicken broth and guiso to the Masa and mix by hand until well combined.

Place a cooked plantain leaf on top of a beo leaf and fill with Masa, chicken, and guiso.

Fold the leaves over the filling to wrap each tamal securely.

Tie each tamal with string to keep it closed during cooking.

Place all tamales in boiling water and cook for about 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens