Recipe Panamanian Tamales

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.

Heat olive oil in a large pot.

Add quartered chicken and cook until browned.

Stir in diced onion, green pepper, and celery; cook until softened.

Add diced tomatoes, chicken stock, salt, oregano, coriander, and black pepper; bring to a simmer.

Cook until chicken is tender, about 30-40 minutes; remove chicken and shred.

Mix masa harina with chicken broth and lard until smooth and spreadable.

Prepare banana leaves by cutting them into rectangles.

Spoon a portion of the masa mixture onto a banana leaf and flatten it slightly.

Add a spoonful of the shredded chicken mixture on top of the masa.

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

Arrange the tamales upright in a large pot and add water to the bottom.

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

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

Cooking Techniques

Equipment Needed

Spice Level: