Tamales Hondureños | Honduran Tamales

(English recipe further down)

Hola mis queridos amigos.... Feliz navidad y prospero año nuevo!!!! Un poquito tarde porque he estado muy ocupada con mis negocios.. pero es mejor tarde que nunca... ... aqui les traigo una de mis deliciosas recetas! Tamales de cerdo y pollo mmm....que ricooo! Aqui te dejare desde el principio hasta el final mi receta para que si gustas la puedes hacer y si le puedes dar compartir a la pagina de la Reina de la cocina o darle hashtag #lareinadelacocina para poder saludarte y felicitarte por tu buen trabajo y si quieres saber mas de la Reina de la cocina me puedes encontrar en:

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Condimentos molidos:

• 1 cucharada y media de pimienta negra

• 1 cucharada y media de cominos

• 1/4 taza de cemillas de calabasa

• 2 hojas de laurel o a su gusto

Se colocan en una fridera a fuego medio y debes de estarlas meniando hasta quedar un poco doradas luego se muelen y listo para condimemtar tu masa👍 Rinde aproximadamente 1/2 taza.

Licuar:

• 2 Chiles dulces de su color favorito

• 1 cebolla roja

• 1 cabeza de ajos asados

• Cilantro a su gusto

• 6 tazas de jugo de la carne de cerdo o pollo

• 6 tomates pequenos

• 4 ramitas apio

• 2 cucharadas de achiote o a su gusto

• 2 cucharadas de polvo de ajo con perejil

• semillas de pimiento rojo al gusto

• 1 cucharada de mostaza

• 1 cucharada de sazon completa

• 2 cucharadas de sofrito

• sal al gusto

• 2 cucharadas de pasta de tomate

Coloque los chiles, cebolla, ajos, cilantro y tomates en su licuadora con una taza de jugo de la carne y licuar y vierta en una fuente separado para usar más tarde.

Carne:

• 2 libras de costilla de cerdo

• 2 libras de pollo

Cocer las carnes por separado con cilantro, sal, ajo, apio en una olla con 4 o 5 tazas de agua por media hora. En una sarten agregar 2 cucharadas de aceite de su gusto para sofreir la carne, agregar la mostaza. 1 cucharada de polvo de perejil con ajo. 1 cucharada de "all-purpose" condimento. Agregar las costillas para sofreirlas, agregar sofrito y la pasta de tomate y una cucharada de achiote. Agregar media taza o al gusto del condimento que licue y una taza de jugo de la carne de manera que quede con bastante jugo.

Masa Roja:

• 4 tazas harina de maiz

• 1/2 taza aceite canola o de su gusto

• 3 cucharadas de manteca de cerdo

• 6 o 7 de jugo de las carnes sofritas con el achiote

• 4 tazas mas de jugo de su gusto de las carnes o de las aceitunas de manera que quede bien blanda y bien desecha

• sal al gusto

• achiote al gusto

En una fuente, deshacer la harina de maiz con el jugo de las carnes. Colocar en la estufa a feugo medio. Agregar el asiete y los condimentos. Meniar la masa constantemente para que no se pegue. Cuando empieze a hervir ya esta lista. Que la harina este bien deshecha.

Masa Blanca:

• 8 tazas de harina

• 1/2 taza manteca de cerdo

• 2 cucharadas del condimento molida con las cemillitas de calabasas

• 6 o 7 tazas del jugo de las carnes a modo que quede bien blanda

• 1 taza del condimento molido del chile, cebolla, ajo, cilantro, apio

• 1/2 taza de aceite de canola

En una fuente, deshacer la harina con el jugo de las carnes. Colocar en la estufa a feugo medio. Agregar el asiete y los condimentos. Meniar la masa constantemente para que no se pegue. Cuando empieze a hervir ya esta lista. Que la harina este bien deshecha.

Ensamblar tamales:

Para ensamblar los tamales utilize hojas de banano y papel aluminio agregue la masa blanca, el recado rojo, arroz, 4 papas en trocitos, alacaparas, aceitunas, garbanzos, chile rojo asado, y le pueden agregar chicharos o lo que desean agregar. Salen 60 tamales.

Cocimiento:

En una olla grande coloque unas hojas sobrantes en el fondo para que no se peguen o quemen los tamales. Coloque los tamales con la mitad de agua a hervir por una hora.

Si necesitan ayudo visual, aqui esta el video de los tamales!

Muchas gracias por visitar mi pagina y leer mis recetas....

Si te gusto mi video y mi receta comparte con todos tus amigos

puedes dejar un comentario en la Reina de la cocina para saber si te gusto mi receta...

Hasta la proximaaaaaa...... Un saludo...

English Recipe:

Hello my dear friends! Merry Christmas and Happy New Year !!!! This recipe is coming out a little late because I've been very busy with some business, but it's better late than never! I present to you one of my delicious recipes! Pork and chicken tamales mmm... how delicious! Here I will show you step by step how to make these tamales. If you would like to, you can make them and share a picture of your creation at the page of "the Queen of the kitchen" and put #lareinadelacocina so I can see it and congratulate you on your good work and if you want know more about the Queen of the Kitchen you can find me at:

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Ground seasoning:

• 1 1/2 tablespoon black pepper

• 1 1/2 tablespoon cumin

• 1/4 cup of pumpkin seeds

• 2 bay leaves or to your taste

They are placed on a pan over medium heat and you should cook them until they are a little golden. Next, you ground them and then they're ready to use as seasoning for your dough👍 Makes approximately 1/2 cup of ground seasoning.

Vegetable Mixture:

• 2 sweet chilies of your favorite color

• 1 red onion

• 1 head of roasted garlic

• Coriander to your taste

• 6 cups of juice from the pork or chicken

• 6 small tomatoes

• 4 sprigs of celery

• 2 tablespoons ground annatto or to your taste

• 2 tablespoons garlic powder with parsley

• red pepper seeds to taste

• 1 tablespoon mustard

• 1 tablespoon of full seasoning

• 2 tablespoons of "sofrito" (Sofrito is a sauce used as a base that consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. You can find it already made at any supermarket)

• salt to taste

• 2 tablespoons tomato paste

Place the chilies, onion, garlic, coriander and tomatoes in your blender with a cup of juice from the meat and blend and pour into a separate source to use later.

Meat Prep:

• 2 pounds of pork rib

• 2 pounds of chicken

Cook the meat separately with coriander, salt, garlic, and celery in a pan adding 4 or 5 cups of water throughout the cooking process for about half an hour. In a pan add 2 tablespoons of oil of your choice to fry the meat, add the mustard. 1 tablespoon garlic parsley powder. 1 tablespoon of "all-purpose" seasoning. Add the ribs to fry them, add the sauce and tomato paste and a tablespoon of annatto. Add half a cup or to taste of the ground seasoning we made earlier and a cup of meat juice so that it has enough juice in the end.

Red Dough:

• 4 cups of +cornmeal

• 1/2 cup canola oil or to your taste

• 3 tablespoons of lard (pork fat)

• 6 or 7 cups of leftover juice from when we sautéed the meats

• 4 more cups of juice of your taste from meats or olives so that the dough comes out very soft

• salt to taste

• ground annatto to taste

In a bowl, pour the corn flour with the meat juice. Blend well and disintegrate any tiny balls of flour that may be in the mixture. The key to having enough juice is by mixing the meat and veggie juice you have with fresh water or tap water so you can make sure the dough comes out nice and soft. Place the pot of dough on the stove over medium heat. Add the oil and the seasonings. Stir the dough constantly so that it does not stick to the pot. When it starts to boil it's ready.

White Dough:

• 8 cups of all-purpose flour

• 1/2 cup of lard (pork fat)

• 2 tablespoons of the ground seasoning from earlier

• 6 or 7 cups of meat juice

• 1 cup of vegetable mixture from earlier

• 1/2 cup of canola oil

This dough is cooked the exact same way as the red dough, but the difference is in the type of flour and the absence of annatto in this one. In a bowl, pour the flour with the meat juice. Blend well and disintegrate the balls of flour. Place on the stove over medium heat. Add the oil and the seasonings. Stir the dough constantly so that it does not stick. When it starts to boil it's ready.

The Assembly:

To assemble the tamales, use banana tree leaves and aluminum foil. You can buy banana tree leaves from the hispanic section at the supermarket. They're sold in flat, clear bags. Make sure to wash them before you use them! Their purpose is to add more flavor to the dough during the cooking process. They're not meant to be eaten! Add the white dough, the red dough, rice, 4 diced potatoes, capers, olives, chickpeas, roasted red chili, or whatever toppings you like! This amount of ingredients makes 60 tamales! So for a big party and lots of leftovers :)

The Cooking Process:

In a large pot, place a few leftover leaves on the bottom so that the tamales do not stick or burn to the pot. Place the tamales inside the pot and pour water until the pot is halfway full. Boil for one hour so they all cook through! And you can tie each tamale differently so you can differentiate between the pork filled ones and the chicken ones! You can also substitute with cheese, shrimp, or diced hard boiled eggs!

If you need visual help, here is the video of the tamales! This video definetly goes hand in hand with the recipe in case anything is confusing. The video is subtitled in english by hand by my daughter :) And if you have any questions, don't hesitate to leave a comment under this post or you can ask me on my facebook page, instagram, or youtube as well!

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Thank you very much for visiting my page and reading my recipes!

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Until next time!