Honduran Tamales

Honduran Tamales Recipe - Authentic Cuisine with Banana, Pork, Chicken, and Traditional Ponche Pina Beverage

Region / culture: Honduras | Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 10

Introduction

Honduran tamales are a traditional dish that is enjoyed by many in Honduras and beyond. These delicious tamales are made with a mixture of masa, meat, vegetables, and spices, all wrapped in either banana leaves or aluminum foil and steamed to perfection. They are a labor of love to make, but the end result is well worth the effort.

History

Tamales have been a staple in Honduran cuisine for centuries, with indigenous peoples in the region using corn as a main ingredient in their cooking. The Spanish introduced pork and other meats to the dish, creating the tamales we know and love today. Honduran tamales are often enjoyed during special occasions and holidays, such as Christmas and Easter.

Ingredients

1 package of maseca banana leaves or aluminum foil
1 large onion
1 large and 1 medium pot
1 large tomato
1 bowl of cooked rice
1 large green pepper
1 can of peas (chicharro)
1 cup of cilantro
3 lb (1.36 kg) of cooked pork stew meat
0.25 cup of cumin (adjust to taste)
3 or 4 large potatoes
2 large cubes of chicken flavor (cooked and cubed)
1 can of tomato paste

How to prepare

In the largest pot, pour about three-fourths of the maseca and add water until it reaches a thin batter consistency, similar to pancakes.
In a blender, blend the onion, tomato, green pepper, cilantro, and cumin. Add this mixture to the batter. Also, add the chicken bouillon and blend well. Adjust the quantity of bouillon according to your taste. Season with salt to your liking.
Put about 5 cups of the mixture in the smaller pot and add the tomato paste. Stir until it turns an even red color.
Before the mixture starts boiling, add about half of the bottle of oil to the larger pot and half to three-quarters of what is left to the smaller pot.
Stir continuously to prevent burning.
Once it comes to a boil, cook for a few more minutes, then remove from heat.
If you are using banana leaves to cook the tamales, wash and heat them. If you are using aluminum foil, make sure it is heavy-duty. Foil is easier to roll the tamales with and does not impart any flavor.
For rolling the tamales: 8. If using leaves or foil, cut them into squares measuring about 12 to 15 inches. Start adding the ingredients at the top corner or center.
Add about 1 cup of the regular masa batter, then add about 0.25 cup of the red masa.
Next, add rice, pork, potato, and peas.
Fold over several times, then fold the sides in. Set aside.
Using foil makes it easier to shape the tamales and reduces the likelihood of them coming undone. If this is your first time making tamales, I recommend using foil.
After rolling all the tamales, clean the two pots and then place all the rolled tamales in them. Add water until it reaches about halfway up the tamales. Cook covered for approximately an hour. After an hour, check one of the tamales to see if it has thickened. Let it cool for about 5 minutes, then unroll it onto a plate. If it is still slightly runny, cook all the tamales for an additional 20-30 minutes.

Variations

Vegetarian: Replace the meat with additional vegetables such as carrots, zucchini, and mushrooms.
Seafood: Use shrimp or fish as the protein in the filling for a delicious seafood twist.
Sweet: Add raisins, cinnamon, and sugar to the masa for a sweet version of tamales.

Cooking Tips & Tricks

Make sure to season the masa mixture well with salt and chicken bouillon to ensure a flavorful tamale.

- Use heavy-duty aluminum foil for easier rolling and cooking.

- If using banana leaves, make sure to wash and heat them before wrapping the tamales.

- Cook the tamales covered to ensure they steam properly and cook evenly.

Serving Suggestions

Honduran tamales are often served with a side of pickled vegetables or a simple salad. They can also be enjoyed with a dollop of sour cream or salsa on top.

Cooking Techniques

Steaming is the traditional cooking technique for tamales, as it allows the masa to cook through and become fluffy while infusing the filling with flavor. Make sure to check the tamales periodically to ensure they are cooking evenly.

Ingredient Substitutions

Maseca: You can use regular cornmeal or masa harina as a substitute for maseca.

- Chicken bouillon: Use vegetable bouillon for a vegetarian version of the tamales.

- Meat: You can use chicken, beef, or pork as the protein in the filling, depending on your preference.

Make Ahead Tips

You can prepare the masa and filling for the tamales ahead of time and store them in the refrigerator until you are ready to assemble and cook the tamales. This can help save time on the day of cooking.

Presentation Ideas

Serve the tamales on a platter lined with banana leaves for an authentic presentation. Garnish with fresh cilantro or a sprinkle of cumin for added flavor.

Pairing Recommendations

Honduran tamales pair well with a cold glass of horchata or a refreshing agua fresca. They also go well with a side of black beans or a simple green salad.

Storage and Reheating Instructions

Store any leftover tamales in an airtight container in the refrigerator for up to 3-4 days. To reheat, steam the tamales for a few minutes until heated through, or microwave them for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of Honduran tamales contains approximately 350-400 calories, making them a hearty and satisfying meal.

Carbohydrates

Honduran tamales are a carbohydrate-rich dish, with the masa and rice providing a good source of energy. Each serving contains approximately 40-50 grams of carbohydrates.

Fats

The fats in Honduran tamales come from the oil used in cooking the masa and meat. Each serving contains approximately 15-20 grams of fat.

Proteins

The protein in Honduran tamales comes from the meat and peas used in the filling. Each serving contains approximately 20-25 grams of protein.

Vitamins and minerals

Honduran tamales are a good source of vitamins and minerals, including vitamin C from the tomatoes and peppers, and iron from the meat. They also contain potassium from the potatoes and peas.

Alergens

Honduran tamales may contain allergens such as wheat (in the masa), soy (in the chicken bouillon), and possibly nuts (depending on the filling ingredients).

Summary

Overall, Honduran tamales are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. They are a filling and nutritious dish that can be enjoyed as part of a healthy diet.

Summary

Honduran tamales are a delicious and traditional dish that is enjoyed by many. With a flavorful masa and a hearty meat and vegetable filling, these tamales are a labor of love to make but well worth the effort. Whether enjoyed on special occasions or as a comforting meal, Honduran tamales are sure to satisfy your taste buds.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Honduran Tamales. I was visiting my dear friend Maria, who had recently moved to the United States from Honduras. She invited me over for dinner one evening, and as soon as I walked into her kitchen, I was enveloped in the warm, comforting scent of simmering spices and masa dough.

Maria had a large pot bubbling on the stove, and she was busy assembling tamales on the kitchen counter. I had never tried Honduran tamales before, and I was intrigued by the process of making them. Maria saw my interest and immediately invited me to join her in the kitchen. She explained that tamales were a traditional dish in Honduras, often made for special occasions and celebrations.

As we worked together, Maria shared with me the secrets of making the perfect Honduran tamales. The key, she said, was in the preparation of the masa dough. It had to be well seasoned with a mixture of spices, including cumin, oregano, and annatto seed powder. The filling, she explained, was equally important – a savory mixture of shredded chicken, potatoes, and vegetables, all cooked in a rich tomato sauce.

As we assembled the tamales, Maria showed me how to spread the masa dough onto a banana leaf, spoon in the filling, and wrap it all up into a neat little package. She then tied each tamale with a strip of banana leaf, creating a beautiful presentation. I was amazed by her skill and precision, and I knew that I had to learn how to make these tamales for myself.

Over the following weeks, Maria patiently taught me the art of making Honduran tamales. We spent countless hours in her kitchen, mixing masa dough, preparing fillings, and wrapping tamales. I watched her hands move with grace and confidence, knowing exactly how much of each ingredient to use and how to achieve the perfect texture and flavor.

As I practiced and honed my skills, Maria shared with me the stories behind the tamales. She told me how her own grandmother had taught her to make them when she was a little girl, passing down the recipe through generations. The tamales, she said, were a symbol of love and connection, a way to bring family and friends together around the dinner table.

With each batch of tamales that we made, I felt a deeper connection to Maria and to her homeland of Honduras. I learned about the history and culture of the country, the traditions and customs that shaped the way people cooked and ate. I realized that food was more than just sustenance – it was a form of expression, a way to celebrate and preserve memories and traditions.

After weeks of practice and dedication, I finally felt confident enough to make Honduran tamales on my own. I gathered all the ingredients and set to work in my own kitchen, following Maria's instructions to the letter. As the tamales steamed and filled my home with their delicious aroma, I felt a sense of pride and accomplishment.

When I finally sat down to enjoy my first batch of homemade tamales, I closed my eyes and savored every bite. The flavors were rich and complex, the textures were satisfying and comforting. I could taste the love and care that had gone into making them, and I knew that I had truly mastered the art of Honduran tamales.

To this day, whenever I make tamales, I think of Maria and the lessons she taught me. I am grateful for her friendship and for the opportunity to learn a new and delicious recipe. Making tamales has become a beloved tradition in my own family, a way to connect with my roots and honor the culinary heritage of Honduras.

As I sit here writing this story, I can almost smell the tamales cooking in the oven, hear the laughter and chatter of loved ones gathered around the table. Making tamales has not only enriched my life, but it has also brought me closer to my friends, my family, and my own cultural identity. And for that, I will always be grateful.