Tamaldeollapanama Recipes
TAMAL DE OLLA
Panamanian tamal casserole with chicken. Recipe Zaar doesn't calculate nutritional info for masa - the masa adds 75 calories, one gram of fat, and 1 1/3 gram of fiber per serving. So totals: 278 calories 8.9 grams of fat 3.3 grams of fiber 6 Weight Watchers points, for those who are interested.
Provided by Tikidoc
Categories South American
Time 1h
Yield 9 , 9 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper (or use Goya seasoning).
- Brown chicken in oil.
- Add onion, parsley, and garlic and cook until softened.
- Take out chicken and chop into bite sized pieces and return to sauce.
- Add remainder of ingredients except masa, and cook 15 minutes over medium heat.
- Mix in masa, put in baking pan, and bake 30 minutes at 350.
TAMAL DE OLLA-PANAMA
Make and share this Tamal De Olla-Panama recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat and add the chicken to brown whilst adding the wine and vinegar little by little.
- Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using ¾ water and 1/4 chicken sauce . Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.
CUBAN TAMALES
A fusion of African, Caribbean, and Spanish cuisine all wrapped up in a corn husk. This recipe is from my grandmother Mima and my mom who both spent long hours in the backyard in Cuba making these magical potions. A flavorful tamal masa with pork and chorizo stuffing is wrapped in a corn husk and slowly cooked in a pot of simmering water.
Provided by mirelys
Categories World Cuisine Recipes Latin American Caribbean
Time 6h40m
Yield 14
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
- Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
- Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
- Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
- Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
- Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
- Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
- Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 24 g, Cholesterol 33.2 mg, Fat 15.4 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 4.4 g, Sodium 603.9 mg, Sugar 4.4 g
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