Venezuelan Tamales Recipes

VENEZUELAN TAMALES

Venezuelan Tamales image

Get out the banana leaves and shred the pork and chicken! You'll need both meats to make these crowd-pleasing Venezuelan Tamales.

Provided by My Food and Family

Categories Recipes

Time 2h10m

Yield Makes 12 servings.

Number Of Ingredients 14

Ingredients

3 cups chicken broth
2 cups white cornmeal (arepa flour)
1 tsp. annatto oil
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 cup KRAFT Zesty Italian Dressing
1 Tbsp. capers
1 cup shredded cooked chicken
1 cup shredded cooked pork
30 banana leaves (10x6 inch each)
1 small onion, thinly sliced
1/2 cup sliced almonds
6 slices OSCAR MAYER Bacon, cooked, chopped
1/2 cup pimento-stuffed green olives
1 small red pepper, cut into thin strips

Steps:

Add broth gradually to cornmeal in large bowl, stirring constantly until mixture forms soft dough. Knead in oil until well blended. (Dough will be light yellow-orange in color.) Cover with clean, damp kitchen towel; set aside.
Cook tomatoes, dressing and capers in medium saucepan on medium heat 5 min., stirring frequently. Add chicken and pork; cook 5 min. or until heated through, stirring occasionally. Set aside.
Spoon 1/4 cup dough onto center of 1 banana leaf; spread into 5x3-inch rectangle. Top with 1/3 cup meat mixture, 1 onion slice, 1/2 tsp. nuts, 1 Tbsp. bacon, 2 olives and 1 pepper strip; set aside. Spoon 1/4 cup of the remaining dough onto center of second banana leaf; spread into 6x4-inch rectangle. Carefully place second banana leaf, dough-side down, over filling on first banana leaf; press together gently. Fold over lengthwise sides of leaves, then fold over both remaining sides to completely enclose filling. Tie closed with kitchen twine. Repeat to make 12 tamales.
Pour 2 cups water into 8-qt. stockpot fitted with steamer basket. (Or, use a tamalera pot.) Line bottom of basket with remaining banana leaves; top with tamales. Cover with lid. Bring water to boil on medium-high heat. Steam on medium-low heat 1 hour or until tamales pull away from banana leaves, adding more boiling water to pan when necessary. Remove from steamer; cool slightly.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

HALLACAS GUAJIRAS DE POLLO (CHICKEN TAMALES)

Hallacas Guajiras De Pollo (Chicken Tamales) image

This is a recipe for Venezuelan or Colombian style chicken tamales. These are unlike Mexican tamales since they are wrapped in banana leaves rather than corn husks. If you absolutely cannot find banana leaves (I buy them frozen sometimes and always find them in a Latino market) you can just use aluminum foil to make the packets. That would be a pity, though, because the banana leaves impart their flavor to these in a most appealing way. These are really easy, but a little tedious to make. The tendency is to make them too big, so curb your enthusiasm! Pun intended.

Provided by threeovens

Categories Chicken

Time 2h30m

Yield 30 packets, 15 serving(s)

Number Of Ingredients 28

Ingredients

3 chicken breasts, bone in and skin on
1 onion, chopped
4 garlic cloves, minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 green onions, chopped
4 tablespoons ground cumin
1 tablespoon sazon goya con culantro y achiote or 3 tablespoons ground achiote
salt
2 cups water
2 cups frozen peas and carrots
1 cup green beans
2 tablespoons capers (rough chop if large)
1/4 cup red bell pepper, minced
3 tablespoons golden raisins
1 lb masa harina (yellow masarepa precooked corn meal)
5 cups hot water
salt
2 tablespoons achiote oil
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 onion, chopped
4 green onions, chopped
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1/2 tablespoon sazon goya, con azafran
1/2 cup water (more if needed)
banana leaves or aluminum foil

Steps:

In a large saucepan, combine chicken, onion, garlic, chopped red and green peppers, green onions, cumin, sazon, salt and water; bring to a boil, then reduce heat, cover, and cook until the chicken is very tender, about an hour (most of the water will have cooked out).
Let cool a bit, then shred chicken, discarding bones and skin.
Place chicken back in the sauce pan and add in the peas and carrots, green beans, capers, minced red bell pepper, and raisins.
Meanwhile, prepare the alinos by placing all the ingredients in a food processor or blender and processing to form a paste; you will only use 1/2 cup of this, but the rest can be stored in the refrigerator for a week or frozen for longer storage (it is fantastic in rice, soups, or stews).
Now place the masarepa in a large bowl; add water, salt, 1/2 cup of the alinos, and achiote oil.
Mix with your hands until smooth.
To assemble: On a clean work surface, place a banana leaf, then place another one perpendicular to sort of form a cross.
Spread out about 5 tablespoons (not rounded) in the center and top with 3 tablespoons of the filling.
Make a package by folding up the inner banana leaf, then the other; tie with kitchen string.
Repeat with remaining masa and filling.
Place water under the steamer basket, bring to a boil, reduce heat and steam, covered, until the masa is tender and cooked through, about 45 minutes.

Nutrition Facts : Calories 200.7, Fat 4.4, SaturatedFat 1, Cholesterol 18.6, Sodium 78.4, Carbohydrate 31.5, Fiber 4, Sugar 3, Protein 10.6

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