Honduran Tamales

Christmas family dinner just got more flavorful with these tamales Hondureños stuffed with flavor-packed masa batter, pork, rice, cilantro, and peas.

• Preparation Time: 1 hr 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 2 hr 40 mins
• Calories: 552 Calories

Ingredients

• salt to taste
• 1 large onion, chopped
• 2 cubes chicken bouillon
• 1 large tomato, chopped
• 1 (6 ounce) can tomato paste
• 2 cups cooked white rice
• 1 cup chopped fresh cilantro
• 1 large green bell pepper, chopped
• 1 (15 ounce) can peas, drained
• 3 large potatoes, peeled and cubed
• kitchen twine
• 1 (4 pound) package masa harina (such as Maseca®), divided
• 3 cups vegetable oil, or to taste
• 30 banana leaves
• 0.25 cup ground cumin
• 3.5 pounds cubed cooked pork

Recipe Instructions

Step 1

Pour 2 cups oil into the large pot of batter; pour remaining 1 cup oil into the smaller pot of red batter. Bring both pots to a boil, stirring continuously to prevent burning. Cook until flavors set, 3 to 5 minutes more. Remove from heat.

Step 2

Cut banana leaves into 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter into the center of each leaf. Add small amounts of pork, potatoes, rice, and peas. Fold leaf over the filling several times; fold sides in. Wrap twine around tamale to hold in place.

Step 3

Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.

Step 4

Pour about 3/4 of the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.

Step 5

Combine tomato, bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the pot with the batter and season with salt. Pour about 5 cups of this combined mixture into a smaller pot; add tomato paste and stir until it is an even red color.