This Nicaraguan Tamal is made with a corn dough and filled with a savory chicken filling. It is then wrapped in banana leaves and steamed until cooked through. This tamal is a traditional dish of Nicaragua and is perfect for any occasion.
Ingredients
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2 cups corn flour
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2 cups chicken broth
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1 cup shredded cooked chicken
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1 cup chopped onion
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1 cup chopped bell peppers
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon salt
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1 teaspoon black pepper
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6 large banana leaves
Nicaraguan
Tamal
Corn Dough
Chicken Filling
Main Dish
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- short description
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Mix the corn flour with the chicken broth and set aside.
In a separate bowl, mix the chicken, onion, bell peppers, olive oil, cumin, salt and pepper.
Cut the banana leaves into 12-inch squares.
Place a spoonful of the corn mixture in the center of each banana leaf square.
Top with a spoonful of the chicken mixture.
Fold the banana leaves around the filling to form a packet, and tie with kitchen twine.
- detailed description
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Start by mixing the corn flour with the chicken broth in a large bowl. Stir until the mixture is completely combined and set aside.
In a separate bowl, mix together the shredded cooked chicken, chopped onion, chopped bell peppers, olive oil, ground cumin, salt and pepper. Mix until all ingredients are evenly distributed.
Cut the banana leaves into 12-inch squares. Place a spoonful of the corn mixture in the center of each banana leaf square. Top with a spoonful of the chicken mixture.
Fold the banana leaves around the filling to form a packet, and tie with kitchen twine. Place the packets in a steamer and steam for 45 minutes.
Once the tamales are cooked through, remove from the steamer and enjoy!
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