Piangua Tamales
Recipe category
Country
Region
Source
Fuente: Estrella de los Ríos, María Josefina Yances y Simon Karl Bühler (2008)
Preparation time
120 minutes
Number of servings
4
Difficulty
Medium
Ingredients
3
piece(s) green hartón plantains, peeled and cut into pieces
3
cup(s) coconut milk
750
gr shelled piangua
1 1/2
cup(s) hogao
1
cup(s) coconut cream
500
gr potatoes, peeled and sliced
pinch salt and cumin to taste
plantain or bijao leaves for wrapping
4
piece(s) hard-boiled eggs cut into wedges
chumbes or strings for tying
Directions
- Cook the plantains on high heat, in coconut milk, until soft.
- Without discarding the liquid, remove and pass through the grinding machine.
- Separately, in a pot cook the piangua on high heat, for 10 minutes, in the milk from cooking the plantains.
- Then remove, chop and sauté in a pan over medium heat, together with the cup and a half of hogao, for 15 minutes.
- Mix the plantain dough with the piangua and knead well.
- Then add the coconut cream, potatoes and seasonings.
- Stir.
- To assemble the tamales, place two plantain or bijao leaves semi-crossed in a deep soup plate.
- Take portions of the mixture with a ladle, so that all elements are represented.
- Top with the hard-boiled egg and a spoonful of hogao.
- To close them, fold the first leaf, reinforce with the second, bring the edges together and tie with the chumbes, making sure they are well sealed to prevent the filling from coming out and water from entering.
- Cook on high heat, in a large pot with boiling water and salt to taste, for about 1½ hours.
- Serve hot, accompanied with coconut rice and plantain tostadas.