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- Preparing Time: 2 hours and 38 minutes
- Total Time: -
- Served Person: 30
- salt
- 2 cups cooked white rice
- 1 (6 ounce) can tomato paste
- 2 cubes chicken bouillon
- 1 cup chopped fresh cilantro
- 1/4 cup ground cumin
- kitchen twine
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 large tomato, chopped
- 1 (4 pound) package masa harina (such as maseca®), divided
- 3 cups vegetable oil, or to taste
- 30 banana leaves
- 3 1/2 pounds cubed cooked pork
- 3 large potatoes, peeled and cubed
- 1 (15 ounce) can peas, drained
- Carbohydrate 59
- Cholesterol 39
- Fat 26.5
- Protein 21.5
- Sodium 191
- Calories 552 calories;
Pour about 3/4 the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms. Combine tomato, green bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the large pot with the batter and season with salt. Pour about 5 cups of this combined mixture into a smaller pot; add tomato paste and stir until it is an even red color. Pour 2 cups oil into the large pot of batter; pour remaining 1 cup oil into the smaller pot of red batter. Bring both pots to a boil, stirring continuously to prevent burning. Cook until flavors set, 3 to 5 minutes more. Remove from heat. Cut banana leaves into 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter into the center of each leaf. Add small amounts of pork, potatoes, rice, and peas. Fold leaf over the filling several times; fold sides in. Wrap twine around tamale to hold in place. Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.
