Tamales Panameños de CerdoBanana Leaf Pork Tamales

Name: Tamales Panameños de Cerdo (Banana Leaf Pork Tamales)
Prep time: 50 min
Cook time: 1 h 40 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Panama
Ingredients: 800 g Corn Dough; 300 ml Chicken Stock (warm); 600 g Pork Shoulder (cut into small pieces); 30 ml Annatto Oil; 150 g Onion (finely chopped); 12 g Garlic (crushed); 50 g Tomato Paste; 20 g Culantro (finely chopped); 300 ml Chicken Stock; 12 g Salt; 3 g Black Pepper; 60 g Green Olive; 40 g Raisin; 6 pcs Banana Leaf (wiped clean and softened over heat); 1500 ml Water

These festive Panamanian-style tamales are made with soft corn dough, a savory pork filling, and the unmistakable aroma of banana leaves. Olives and raisins add the sweet-salty contrast that makes them especially traditional.

Prep

50m

Cook

1h 40m

Serves

Estimated

Nutrition

Per serving

647kcal

Calories

28g

Protein

29g

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.

Dough

800g
Corn Dough
300ml
Chicken Stock (warm)

Filling

600g
Pork Shoulder (cut into small pieces)
30ml
Annatto Oil
150g
Onion (finely chopped)
12g
Garlic (crushed)
50g
Tomato Paste
20g
Culantro (finely chopped)
300ml
Chicken Stock
12g
Salt
3g
Black Pepper

Assembly

60g
Green Olive
40g
Raisin
6pcs
Banana Leaf (wiped clean and softened over heat)
1.5l
Water

Cook through it

Method

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

9 steps

01
Place the corn dough in a large bowl and gradually stir in the warm chicken stock until the mixture is smooth, soft, and spreadable. Set it aside.
02
Heat the annatto oil in a pot over medium heat. Add the onion and garlic and cook until softened.
03
Add the pork shoulder and cook until it is no longer raw on the outside.
04
Stir in the tomato paste, culantro, chicken stock, salt, and black pepper. Simmer until the filling is thick, the pork is tender, and the meat reaches at least 71°C (160°F).
05
Lay out a piece of banana leaf and spread on a layer of dough.
06
Top the dough with pork filling, then distribute the green olive and raisins evenly among the tamales.
07
Fold the banana leaves tightly around the filling to enclose it completely.
08
Arrange the tamales in a steamer over simmering water, cover, and steam until the dough is firm and the tamales smell fragrant through the leaves.
09
Let the tamales rest for a few minutes before unwrapping and serving.

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