Ingredients: |
Ingredients: Ingredients for the stuffing:
1 - 8 lb. turkey or 6 lb. pork roast
Cook meat in plenty of water and keep the water for use in dough,
4 medium onions, minced
4 minced tomatoes
2 minced green peppers
2 garlic cloves
Salt to taste
3 minced stalks of celery
½ lb. raisins
4 Tbsp. Worcestershire Sauce
2 Tbsp. cumin
1 Tbsp black pepper
1 Tbsp Tabasco
1 Tbsp paprika
1 large can of tomato paste
1 Tbsp. cilantro
½ bottle capers
1 or 2 olives for each tamale
3 cups boiled white rice
1 can chick peas
2 cans French style green beans
Ingredients for the dough:
2½ lbs. Masarina
Broth from cooking the meat
2 medium onions, minced
2 Tbsp Worcestershire sauce
1 Tbsp cumin
1 Tbsp Tabasco
2 or more cups Crisco
2 minced green peppers
1 Tbsp garlic powder
½ lb raisins
salt
½ Tbsp black pepper
1 tsp paprika
Brown sugar to taste
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Directions: |
Directions:Cook the meat with plenty of water with green pepper, tomatoes, onions, garlic, salt, black pepper, cilantro, and cumin. Keep the water for the dough. Saute the onions, celery, green pepper, and garlic; add the meat that has been minced. Add the tomato paste, Worcestershire sauce, capers, raisins, and chick peas. Cook on low heat for 5 minutes. Refrigerate until next day.
Cook the rice (Spanish way)
To make the dough (masa) is more difficult. Dissolve the Masarina with the water from cooking the meat (cold). Add other ingredients starting with the Crisco. Boil at medium heat, stirring often until consistency of dough is medium. The measure of enough Crisco is when the dough is boiling but doesn't stick to the pan. Taste the dough to see if it is cooked. The dough must have sufficient consistency to wrap around and contain the stuffing of the tamales. Use a heavy large pan to cook the dough.
To make the tamale, cut a 8" by 10" piece of aluminum foil. Spread 2 or 3 Tbsps of the dough on the foil. Put a layer of rice on the dough. Spread 2 Tbsps of stuffing on the rice. Put 1 Tbsp green beans on top of stuffing. Top it off with an olive. Fold the foil once. Turn and crease the edges. Roll back the foil to cover the tamale. Secure the edges of the tamale (foil) so water cannot enter. To eat right right away, cook the tamale for 20 minutes in steam with sealed edges up to prevent water entering. Can be frozen for 4 months. |
Personal
Notes: |
Personal
Notes: Making tamales is a Christmas tradition in most Honduran homes. This recipe belonged to cousin Raquel's mother, Elena Pinel, but it is used every year with your family. There is so much work involved that the whole family helps. Almost every Christmas your grandparents continued this tradition and these special treats were made. As Marshall and your mom reached ages where they could help, they became part of the tamale team. The next team member was you, Madeline and it won't be long before William will join in. Garreth, you'll probably be a tamale team member too.
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This recipe for Honduran Christmas Tamales is from