Nom Nom: Honduran Tamales
29 June 2009, 11:21 AM. By Alex Alvarez
In order to commemorate all that’s been going on in Honduras as of late, let’s salute all Hondurans with full hearts and empty bellies ready to consume massive amounts of Honduran tamales.
Ingredients:
2. In a blender, blend the onion, tomato, green pepper, cilantro and cumin. Add this to the batter. Add the chicken bouillon to the mix and blend well. Add salt to your liking.
3. Put about 5 cups of the resulting mixture into a smaller pot and add the tomato paste. Stir until it is an even red color.
4. Add about half of the bottle of oil to the larger pot, set to boil. Add about three quarters of remaining oil to what it left to the smaller pot.
5. Stir continuously to keep from burning for a few minutes after liquids have reached boiling point, then remove from heat.
6. If you are using banana leaves to cook them, you will need to wash and heat them. If you are using aluminum foil, make sure that it is heavy duty.
Rolling of the tamales: 8. For leaves or foil: square to about 12 to 15 inches. Start adding ingredients at the top corner or center.
9. Add about 1 cup of the regular masa batter then add about 1/4 cup of the red masa.
10. Then add rice, pork, potato and peas.
11. Fold over several times then fold sides in. Set aside.
12. After rolling all of the mixture, place all the rolled tamales into pot filled halfway with water. Cook covered for about an hour. After an hour, check one of them to see if it has thickened. Let cool for about 5 minutes and unroll on to a plate. If it is still a little runny, cook all for 20-30 minutes longer.
Honduran Tamales [Honduras.net]
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Aye! No raisins?
Raisins? You are blowing my mind.
My GF’s Mom puts a few raisins in tamales and empanadas . Don’t judge ;) Sounds nasty, but it’s really good.
mmmmm this is what we do for x mas in my house hold!!…i Love my honduran tamales