Ingredients
30
30 servings
- •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
- Pour about 3/4 of the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.
- Combine tomato, bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the pot with the batter and season with salt. Pour about 5 cups of this combined mixture into a smaller pot; add tomato paste and stir until it is an even red color.
- Pour 2 cups oil into the large pot of batter; pour remaining 1 cup oil into the smaller pot of red batter. Bring both pots to a boil, stirring continuously to prevent burning. Cook until flavors set, 3 to 5 minutes more. Remove from heat.
- Cut banana leaves into 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter into the center of each leaf. Add small amounts of pork, potatoes, rice, and peas. Fold leaf over the filling several times; fold sides in. Wrap twine around tamale to hold in place.
- Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.
Nutritional Facts
Per 30 servings
- Calories: 552
- Carbohydrate: 59g
- Fat: 27g
- Fiber: 10g
- Protein: 22g
- Sugar: 2g
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