Latin Recipes

Frozen Latin Deli Plantain Leaves

Frozen Latin Deli Plantain Leaves

Frozen Latin Deli Plantain Leaves
Servings : 12 Portions
Cooking Time : 60min
Difficulty : Medium


  • 1 large onion minced
  • 4 cloves of garlic
  • 1 large red capsicum chopped 1 green capsicum chopped
  • 4 spring onions chopped
  • 4 tablespoons ground cumin
  • 3 tablespoons of Sazón with saffron
  • Salt
  • 2 cups of water
  • 500gr pork rind cut it in 12 pieces
  • 800gr pork shoulder cut into 12 pieces
  • 1 Kg pork spare ribs cut into 12 pieces
  • 3 large brown potatoes peeled and diced
  • 1 cup peas (fresh or frozen)
  • 1 cup carrots peeled and diced

  • 450gr of P.A.N yellow
  • 5 cups of water
  • Salt ½ cup dressing sauce
  • 2 tablespoons of Goya Sazón con azafrán (saffron)
  • 1Kg Latin Deli Plantain Leaves,
  • 15 inches long Pita to tie the tamales
  • Water and salt to cook the tamales



  • Place all the dressing ingredients in the blender and blend until well blended.
  • Reserve ½ cup of the dressings to prepare the batter.
  • In a large bowl, put all the meats, add 1 ½ cups of the marinade.
  • Mix well, cover, and refrigerate overnight.

To prepare the dough
  • Place the P.A.N yellow in a large bowl, add the water, salt, seasoning and the reserved marinade.
  • Mix well with a wooden spoon or with your hands.

Plantain Leaves
  • Wash the Latin Deli Plantain leaves well with hot water and reserve. (do not leave it in the hot water)

To assemble the tamales
  • Lay 1 piece of the sheet on a work surface and place a second sheet on top, pointing in the opposite direction, like forming a cross.
  • Put ¾ cup of dough in the center of the banana leaves, at the point where they connect and form a cross.
  • Place 1 piece of pork shoulder,1 piece of pork rind and 1 piece of pork rib on top of the dough
  • Place 1 tablespoon of peas, 1 tablespoon of carrot and 2 tablespoons of potatoes on top of the meat.
  • Wrap by folding the outer ends and then the other two ends like making a bundle.
  • Tie with kitchen pita.
  • Continue the process with the rest of the tamales.

To cook the tamales
  • Bring a large pot of salted water to a boil.
  • Add the tamales and then reduce the heat to low.
  • Cover and cook for 1 hour and 45 minutes.
  • Remove the tamales from the pot and let them rest for about 5 minutes before serving.
  • Cut the pita and serve on the leaves.
  • Serve with hogao if desired.
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