Tamal De Olla Recipes

TAMAL DE OLLA

Tamal De Olla image

Panamanian tamal casserole with chicken. Recipe Zaar doesn't calculate nutritional info for masa - the masa adds 75 calories, one gram of fat, and 1 1/3 gram of fiber per serving. So totals: 278 calories 8.9 grams of fat 3.3 grams of fiber 6 Weight Watchers points, for those who are interested.

Provided by Tikidoc

Categories South American

Time 1h

Yield 9 , 9 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup parsley, chopped
1 onion, diced
4 garlic cloves, minced
2 teaspoons oil
3 chicken thighs, boneless and skinless
4 cups tomatoes, diced
1/4 cup capers
1/2 cup green olives, chopped
1/2 cup cilantro, chopped
1/2 cup raisins
1 cup water
1 1/2 cups masa harina

Steps:

Season chicken with salt and pepper (or use Goya seasoning).
Brown chicken in oil.
Add onion, parsley, and garlic and cook until softened.
Take out chicken and chop into bite sized pieces and return to sauce.
Add remainder of ingredients except masa, and cook 15 minutes over medium heat.
Mix in masa, put in baking pan, and bake 30 minutes at 350.

TAMAL DE OLLA-PANAMA

Tamal De Olla-Panama image

Make and share this Tamal De Olla-Panama recipe from Food.com.

Provided by AZPARZYCH

Categories Chicken

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb par-cooked polenta
1 small chicken, cut into pieces
3 tablespoons olive oil
salt & pepper
4 garlic cloves, peeled and smashed
1 teaspoon annatto seeds or 1 teaspoon oil
1 large onion, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
2 tablespoons capers
15 green olives
2 (8 ounce) cans tomato puree
1/2 cup red wine vinegar
1 cup red wine
1 hot chili pepper, cored, seeded, and minced

Steps:

Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat and add the chicken to brown whilst adding the wine and vinegar little by little.
Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using ¾ water and 1/4 chicken sauce . Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.

TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)

Tamales de Pollo (Chipotle Chicken Tamales) image

Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.

Provided by Tejal Rao

Categories project

Time 4h15m

Yield 12 to 16 tamales

Number Of Ingredients 7

Ingredients

20 dried corn husks (from about 8 ounces)
3 1/2 cups/410 grams harina de maíz nixtamalizado (such as Maseca)
1 teaspoon fine salt
1/2 teaspoon baking powder
6 tablespoons lard or vegetable oil
2 1/2 to 3 cups chicken broth or water
1 1/2 cups Tinga de Pollo

Steps:

Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.

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To make the masa: In a medium bowl, whisk together the masa harina, baking powder, and salt. Set aside.
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