Panamanian Tamale (tamal De Olla)
Panamanian tamales, also known as "Tamales de Olla," are a traditional dish made with corn dough, filled with a savory mixture of meats and vegetables, and then steamed to perfection. This recipe is a labor of love, but the delicious results are well worth the effort.
Ingredients
- 4 cups of corn masa harina
- 1 cup of lard or vegetable shortening
- 1 cup of chicken broth
- 1 teaspoon of salt
- 1 pound of pork shoulder, cooked and shredded
- 1 cup of diced carrots
- 1 cup of diced potatoes
- 1 cup of raisins
- 10 large banana leaves, softened
Instructions
- In a large bowl, mix the corn masa harina, lard or vegetable shortening, chicken broth, and salt to form a smooth dough.
- Divide the dough into 10 equal portions and set aside.
- On each softened banana leaf, spread a portion of the dough and top with a portion of the shredded pork, carrots, potatoes, and raisins.
- Wrap the banana leaves around the filling to form a rectangular package and tie with kitchen twine.
- Place the tamales in a large pot and add enough water to cover them.
- Cover the pot and steam the tamales over medium heat for 3 hours, adding more water as needed.
- Remove the tamales from the pot and let them cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 1 hour
- Cooking time:
- 3 hours
- Total time:
- 4 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 12g
Supplies
Large pot Kitchen twine
Tools
Knife Cutting board
Serving suggestions
Serve the tamales with a side of Panamanian-style rice and beans for a complete meal.
Tips & tricks
Soak the banana leaves in warm water for 30 minutes before using to make them pliable and easier to work with.
Cost
$20