Yields: 12 (at 3 tablespoons of filling each)
1 cup harina pan
1 cup of chicken stock
2 cups of guiso de pollo (see recipe)
2 tablespoon of achote oil (recipe below)
2 tablespoon of achote
1 cup of oil
Add vegetable oil to a sauce pan. When the oil is hot add the achote and turn off the heat. Let sit until it cools.
In a large mixing bowl combine all the ingredients including the 2 tablespoons of achote oil and mix well with hands until all the ingredients are well incorporated. Let the mixture sit for a few minutes.
To assemble :
Place a plantain leaf on a flat surface, Add approximately 3 full tablespoons of the mixture, extend the dough with the belly of the spoon creating a rectangle of approximately 8" X 4".
Fold the leaf in half, then fold the open edge to secure the filling.
Fold the ends of the leaf toward the center, creating a perfect folded rectangle.
Place a second plantain leaf across the tamal creating a belt to secure the tamal of approximately 3"X8" in size.
Tie with butcher's string, to secure.
Place the pastel the hoja in a steamer for 35 to 40 min.
Place the tamal on a tray, let set for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 127 (94%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 1.2mg||0 %|
|Sodium 57.2mg||2 %|
|Potassium 42mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 1g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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