Massive banana leaf-wrapped tamales filled with seasoned masa, chicken, rice, potatoes, olives, capers, raisins, and vegetables. A holiday centerpiece.
Ingredients
1kg masa harina
600ml chicken broth
200ml vegetable oil
500g chicken thighs, cooked and shredded
1 cup cooked rice
2 potatoes, sliced
1/2 cup green olives
2 tbsp capers
1/4 cup raisins
1 bell pepper, sliced
1 onion, sliced
4 cloves garlic, minced
2 tbsp achiote paste
Banana leaves
Salt and pepper
Instructions
1Prepare masa by combining masa harina, chicken broth, oil, and salt until smooth and spreadable. The consistency should be like thick peanut butter.
2Make filling by sauteing onion, garlic, and bell pepper. Dissolve achiote in warm water and add. Combine with shredded chicken, rice, potatoes, olives, capers, and raisins.
3Clean banana leaves and soften by passing over a flame or blanching briefly. Cut into large rectangles.
4Spread a thick layer of masa on each leaf, add generous filling, then layer with potato slices and extra olives.
5Fold banana leaves tightly around the filling, creating a secure rectangular package. Tie firmly with kitchen twine.
6Steam for two to three hours until masa is firm. Let rest fifteen minutes before serving. Unwrap at the table.
Did You Know?
A single nacatamal can weigh up to half a kilogram, making them among the largest tamales in the Americas. They are a full meal in themselves.