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Honduran Tamales
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Prep Time:
90 minutes
Cook Time:
70 minutes
Total Time:
160 minutes
Elevate your Christmas dinner with festive Honduran tamales filled with tasty pork, rice, cilantro, and peas in flavorful masa batter.
Ingredients:
  • 1 (4 pound) package masa harina (such as Maseca®), divided
  • 1 large tomato, chopped
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped fresh cilantro
  • 0.25 cup ground cumin
  • 2 cubes chicken bouillon
  • salt to taste
  • 1 (6 ounce) can tomato paste
  • 3 cups vegetable oil, or to taste
  • 30 banana leaves
  • 3.5 pounds cubed cooked pork
  • 3 large potatoes, peeled and cubed
  • 2 cups cooked white rice
  • 1 (15 ounce) can peas, drained
  • kitchen twine
Instructions:
  • Gradually combine the majority of the masa harina in a large pot, then slowly incorporate water until a smooth and moderately thin batter is achieved.
  • In a blender, puree tomato, bell pepper, onion, cilantro, cumin, and bouillon until smooth. Transfer the mixture into the pot with the batter and season with salt. Pour approximately 5 cups of the mixture into a smaller pot, mix in tomato paste until it turns to an even red color.
  • Gently stream 2 cups of oil into the large pot of batter, then pour the remaining 1 cup of oil into the smaller pot of red batter. Heat both pots until boiling, stirring constantly to avoid scorching. Let the flavors meld for another 3 to 5 minutes. Take off the heat and serve.
  • 1. Cut banana leaves into large 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter onto the center of each leaf. Top with a mix of pork, potatoes, rice, and peas. Fold and secure with twine for a delicious tamale.
  • In a large pot, place the tamales and add water until halfway covering them. Cook covered over medium heat for about 1 hour, or until the filling thickens.

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