NacatamalesBanana-Leaf Chicken Tamales

Name: Nacatamales (Banana-Leaf Chicken Tamales)
Prep time: 45 min
Cook time: 1 h 50 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Honduras
Ingredients: 6 pcs Banana Leaf (wiped clean and softened); 800 g Corn Dough; 500 g Chicken Thigh (boneless and cut into pieces); 250 g Potato (peeled and diced); 200 g Tomato (finely chopped); 150 g Bell Pepper (finely chopped); 100 g Onion (finely chopped); 10 g Garlic (crushed); 30 ml Annatto Oil; 20 g Culantro (finely chopped); 8 g Salt; 2 g Black Pepper; 1200 ml Water

Nacatamales are Honduran banana-leaf parcels of seasoned corn dough and a savory filling.

Prep

45m

Cook

1h 50m

Serves

Estimated

Nutrition

Per serving

558kcal

Calories

31g

Protein

18g

Fat

70g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Wrapping

6pcs
Banana Leaf (wiped clean and softened)

Masa

800g
Corn Dough

Filling

500g
Chicken Thigh (boneless and cut into pieces)
250g
Potato (peeled and diced)
200g
Tomato (finely chopped)
150g
Bell Pepper (finely chopped)
100g
Onion (finely chopped)
10g
Garlic (crushed)
30ml
Annatto Oil
20g
Culantro (finely chopped)
8g
Salt
2g
Black Pepper

Steaming

1.2l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the annatto oil in a pan over medium heat. Add the onion and cook until soft, then stir in the garlic.
02
Add the chicken thigh and cook until it loses its raw colour. Stir in the tomato, bell pepper, and potato.
03
Season with the salt and black pepper and cook until the potato is tender and the mixture is thick rather than soupy. Stir in the culantro and cool slightly.
04
Divide the corn dough into equal portions.
05
Lay out the softened banana leaves. Flatten a portion of corn dough in the centre, add filling, and fold the leaf into a secure parcel.
06
Bring the water to a simmer in a large steamer. Arrange the parcels above the water, cover, and steam for 75 to 90 minutes.
07
Check that the corn dough is firm and pulls away from the banana leaves and that the chicken reaches 74°C (165°F). Rest for 10 minutes before opening.

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