Plantain Tamales
Recipe category
Country
Region
Traditional tamales made with green plantain.
Number of servings
25
Difficulty
Hard
Ingredients
15
piece(s) green plantains
1
kg pork
12
piece(s) large garlic cloves
4
piece(s) beef consommé
1
oregano
2
onion
1
black pepper
1/2
thyme
1
Worcestershire sauce
1/2
kg bacon
1
lard
1
ajinomoto
3
tomato sauce
1/2
tabasco
3
1/2 taza beef broth
1/2
achiote
pinch salt to taste
1
kg banana leaves
1
cooked rice with achiote
1
piece(s) can of peas
2
piece(s) chiles in strips
1
piece(s) sliced carrots
1
piece(s) package of raisins
Directions
- First, cook the meat in small pieces with oregano, two consommés, onion, 1/4 teaspoon of salt, pepper, thyme, Worcestershire sauce, 3 cups of water, 2 minced garlic cloves, 1/2 teaspoon of achiote. Cook until it boils, then remove 3 1/2 cups of broth, then continue cooking until it dries out.
- Second, cut the bacon into small pieces and fry until well browned, blend with everything and the meat broth, salt, bring to a boil and let it cool for 20 minutes, then remove and grind in the machine until you obtain the blended chicharrón, lard, tabasco, ajinomoto, salt, tomato sauce, pepper. Mix all the masa well.
- Fourth, place a small ball on the banana leaves, fill with rice, a small piece of meat, petipoas, sweet pepper, carrot and raisins.
- Finally, wrap and tie the tamales and cook them in hot water for 1 hour.