Ingredients and Weight:
- Masa harina: 4 cups
- Water: 2 cups
- Lard: 1/2 cup
- Salt: 1 tablespoon
- Pork belly: 1 pound, cut into 1-inch pieces
- Chorizo: 1 pound, cut into 1-inch pieces
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Cumin: 1 teaspoon
- Oregano: 1 teaspoon
- Achiote paste: 1 tablespoon
- Chicken broth: 2 cups
- Cornmeal: 1/4 cup
- Banana leaves: 8 large
Preparation Time: 2 hours
Cooking Time: 2 hours
Difficulty Level: 3 (moderate)
Preparation Method Steps:
- In a large bowl, combine masa harina, water, lard, and salt. Knead until a soft dough forms.
- In a separate bowl, season pork belly and chorizo with cumin, oregano, and achiote paste.
- In a large skillet, brown the pork belly and chorizo. Remove from heat and drain.
- To make the filling, sauté onions and garlic in the skillet until softened. Add the pork belly, chorizo, and chicken broth. Bring to a simmer and cook for 30 minutes.
- In a small saucepan, combine cornmeal and 1 cup of water. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.
- Cut the banana leaves into 12-inch squares. Place a ball of masa dough in the center of each leaf.
- Top with filling and fold the leaves into a rectangle or triangle. Tie with kitchen twine.
- Steam the tamales in a steamer or large pot filled with 2 inches of water for 2 hours.
Nutritional Information:
- Calories: 500 per serving
- Fat: 25 grams
- Protein: 20 grams
- Carbohydrates: 70 grams
Dish Characteristics:
- Savory and flavorful
- Moist and tender
- Wrapped in banana leaves for a distinct aroma
User Comments:
- "These tamales were absolutely delicious! The filling was perfectly seasoned and the masa was soft and fluffy."
- "I love the unique flavor of the banana leaves. It adds a tropical touch to the dish."
- "The tamales were beautifully presented and made for a special occasion. I will definitely be making them again."
Special Precautions and Tips:
- Wear gloves when handling achiote paste as it can stain.
- If you don't have banana leaves, you can use corn husks instead.
- Let the tamales rest for 10 minutes before serving to allow the flavors to meld.
