Pork Tamales in Banana Leaf
The Panamanian Tamale is a traditional Mesoamerican dish, centered on the “masa,” in which the ingredients are cooked, then steamed to a dough-like consistency. Unlike the Mexican tamale, which is cooked in corn husks, the Panamanian Tamale is steamed in plantain leaves, giving it a much saturated, dense and more flavorful texture.
INGREDIENTS:
- 2.78 lbs. pork loin center cut boneless, marinated with onion, cilantro, green pepper, lemon juice, garlic, salt & pepper to taste.
- 6 oz. large black olives
- 10 oz. Spanish Queen Olives
- 16 oz. Capote Capers
- 12 oz. raisins
- 1 cup tomato sauce (Basil, Garlic, Oregano)
- 2 tablespoons oil
- 12 cups water
- 5 lbs. Azteca “Masa”
- Banana leaves
- String
DIRECTIONS:
First, add 2.78 lbs. pork loin center cut boneless to 2 tablespoons oil in medium saucepan and cook until brown. Next, add marinated ingredients with pork loin and cook on high heat for 5 minutes. Subsequently, add 6 cups of water and continue cooking on high heat for 5 minutes, then cook on reduced heat for 3 hours.
As the pork loin cooks, prepare the banana leaves by washing them well. When the pork loin is ready, it will become a “masa.” Next, add “masa,” 10 oz. Spanish Queen Olives, 16 oz. Capote Capers and 12 oz. raisins to center of banana leaf, wrapping ingredients inside banana leaf like a present…securing leaf with string…forming the Panamanian Tamale.
Lastly, add tamale to 6 cups of heated water, in a large saucepan, and cook for approximately 1 hour. Remove tamale from pan, as this dish is ready to be served.
