Ingredients: |
Ingredients: 1/4 cup plus 2 tbsp olive oil, divided
1 (8 ounce) skinless, boneless chicken breast half, chopped
6 ounces pork tenderloin, finely chopped
1 ½ cups finely chopped leek
1 cup finely chopped onion
1/3 cup chopped green onions
2 garlic cloves, minced
1 ⅔ cups chopped green or red bell pepper
1/2 cup chopped seeded Cubanelle or Anaheim chile
3/4 cup chopped seeded tomato
2 ½ cups fat-free, lower-sodium chicken broth, divided
1/3 cup red wine vinegar
2 tbsp brown sugar
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp ground red pepper
1/4 tsp black pepper
1/2 cup sliced shallots
1/2 cup sliced roasted red bell pepper
1/2 cup raisins
1/3 cup sliced pimento-stuffed olives
1/2 cup finely chopped sweet pickles
1/2 cup small capers
1/2 cup sliced almonds
1/4 cup chopped fresh cilantro
1 tbsp annatto (achiote) seeds
1 ⅓ cups butternut squash puree (canned or fresh)
3 cups precooked white corn flour (such as P.A.N.)
1/2 teaspoon salt
16 (12-inch) squares foil
3 hard-cooked large eggs, thinly sliced lengthwise
Reduced-fat sour cream, fresh cilantro leaves (optional)
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Directions: |
Directions:Heat a large nonstick skillet over medium-high heat.
Add 1 tbsp oil to pan; swirl to coat.
Add chicken; cook 5 minutes or until done, stirring occasionally.
Remove from skillet.
Reduce heat to medium; add 1½ teaspoons oil.
Add leek, onion, green onions, and garlic; saute 5 minutes.
Add bell pepper and chile; saute 5 minutes.
Add tomato; cook 5 minutes or until tomato breaks down.
Mash with a wooden spoon.
Add 1 cup broth, vinegar, and next 5 ingredients (through black pepper); bring to simmer over high heat.
Return meats to pan; reduce heat to medium-low, and simmer 30 minutes or until liquid almost evaporates and mixture is slightly thick.
Remove from heat; cool slightly, and stir in next 8 ingredients (shallots through cilantro).
Combine 1/4 cup oil and annatto seeds in small saucepan; cook over low heat 4 minutes or until oil is deep orange in color and seeds just begin to darken.
Remove from heat; let stand 10 minutes.
Place remaining 1½ cups broth in a large glass measure.
Microwave at High 1 to 2 minutes or until warm.
Discard annatto seeds; reserve 1 tbsp annatto oil.
Scrape remaining annatto oil into a food processor using a rubber spatula.
Add warm broth, squash puree, corn flour and 1/2 tsp salt; process 2 minutes or until well blended and dough forms.
Let stand in food processor, covered, 30 minutes.
Shape dough into 16 (2-inch) balls with moist hands; place on a cutting board lined with damp paper towels (cover with plastic wrap to prevent drying).
For each tamale, place 1 foil square, shiny side up, on work surface; lightly brush annatto oil down center of square.
Place 1 dough ball in center of square over oil; pat dough into a 6-inch circle with moist fingers.
Spoon about 1/3 cup filling onto dough circle, leaving a 1/2 inch.
Top with a egg slice.
Use foil to fold dough over filling, top to bottom then side to side, using moist fingers to seal the edges.
Wrap foil over tamales top to bottom then side to side like a package.
Steam tamales, covered, 1 to 1½ hours or until dough is firm.
Unwrap hallacas.
Garnish with sour cream and cilantro, if desired. |
This recipe for Venezuelan Tamales (Hallacas) is from