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.

Panamanian Tamale (tamal De Olla)

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

  1. In a large bowl, mix the corn masa harina, lard or vegetable shortening, chicken broth, and salt to form a smooth dough.
  2. Divide the dough into 10 equal portions and set aside.
  3. On each softened banana leaf, spread a portion of the dough and top with a portion of the shredded pork, carrots, potatoes, and raisins.
  4. Wrap the banana leaves around the filling to form a rectangular package and tie with kitchen twine.
  5. Place the tamales in a large pot and add enough water to cover them.
  6. Cover the pot and steam the tamales over medium heat for 3 hours, adding more water as needed.
  7. 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