Tamale - Lafe

medium prep time 15 mins | cook time 40 mins servings 0

MARINADE

1 cup chives

1/2 cup broth

1 garlic clove

1 tbsp paprika

1/4 cup cilantro

1 tsp salt

FOR THE MASA (DOUGH)

2 cups precooked cornflour

2 1/2 cups broth

1/2 tsp salt

FOR THE HOGAO

2 cups scallions

2 cups onion

2 cups tomato

1/2 tsp salt

1/2 tsp paprika

1/2 tsp turmeric

1/2 tsp pepper

FOR THE TAMALE (FOR 1)

1 La Fe Banana Leaves

2 tbsp Masa

1 tbsp raw peas

2 chicken drumsticks or 1/2 cup jackfruit

2 slices raw carrot

2 slices raw potato

1/2 cup hogao

STEP ONE

In a blender, add the ingredients in to make the marinade and mix it. Once blended marinate the chicken and jackfruit and put it to the side.
STEP TWO

Add all the ingredients in for the masa (dough) to a bowl and mix together.
STEP THREE

On a medium-low heat saute the scallions, onion, and tomato for 10 minutes. Add the salt, paprika, turmeric, and pepper while sauteing.
STEP FOUR

Time for the Tamale. Start off with heating up the La Fe banana leaves on the stove until soft. Once soft add in the Masa, raw peas, chicken or jackfruit, raw carrot, raw potato, and the hogao in the center of the leaf. Fold the leaf in on all sides, roll in extra leaf and tie tamale up with kitchen twine.
STEP FIVE

Add 1 inch of water to a deep pot; place a steamer basket in the pot. Add the tamales upright (closed-end down) in the basket. Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
STEP SIX

Remove the tamales from the steamer and let stand for 5 minutes. Once severed open up the leaf to eat. Enjoy!