Frozen Latin Deli Plantain Leaves
Servings : 12 Portions
Cooking Time : 60min
Difficulty : Medium
Ingredients
Dressings:- 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
Dough:
- 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
Preparation
Dressing
- 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.