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Honduran Pork Tamales

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PREP TIME
90 min
COOKING TIME
70 min
TOTAL TIME
160 min
SERVINGS
30 servings
Dinner Latin American
Honduran Pork Tamales
Ingredients
  • 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
  • 1/4 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 1/2 pounds cubed cooked pork
  • 3 large potatoes, peeled and cubed
  • 2 cups cooked white rice
  • 1 (15 ounce) can peas, drained
  • kitchen twine
Instructions
1
Start by placing approximately three-quarters of the masa harina in a large cooking vessel. Gradually add water in small increments, stirring until you achieve a moderately thin consistency.
2
Next, combine the ingredients of tomato, bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend the mixture until it is smooth and well combined.
3
Add this blended mixture to the pot containing the batter, along with a pinch of salt. Continue stirring until everything is fully incorporated.
4
Divide the combined mixture into two separate pots, with approximately five cups of the red batter going into one pot and about two cups of oil added to it. The other pot will contain the remaining cup of oil.
5
Heat both pots over high heat, stirring constantly to prevent any burning or scorching. Continue cooking until the flavors have melded together, which should take around three to five minutes more.
6
Once done, remove the pots from the heat source and let them cool slightly.
7
Cut banana leaves into 12x15-inch rectangles, making sure they are large enough to accommodate the filling. Spoon one cup of regular batter and half a cup of red batter into the center of each leaf, followed by small amounts of pork, potatoes, rice, and peas.
8
Fold the banana leaves over the filling several times, making sure to seal them tightly. Use twine to tie around each tamale, securing it in place.
9
Place the tamales in a large cooking vessel and cover them halfway with water. Cover the pot and cook over medium heat until the filling has thickened, which should take around one hour.