RECETAS Y COCINA

Ingredients

• 4 cups of corn flour
• 4 cups of mashed potato
• 5 cups of water
• 1/2 cup and 6 tsp. of chicken broth
• 1 cup of olive oil
• 4 garlic
• 1 tsp. ground marjoram
• Banana leaves
• For the filling:
• 1 cup of cooked white rice
• Paprika
• 1 bunch of celery
• 1 medium carrot
• 1 small can of green peas
• 1/2 red chili
• 1/2 shredded cooked chicken

Preparation

For the dough, sauté with the oil, the well-chopped garlic and the marjoram. Then add the other ingredients of the dough and mix.

For the filling, chop the carrot in thin slices and the red chili in small stripes. Divide the celery, the green peas and the rice into different bowls.

Clean the leaves and cut them the same size.

Once that the dough is cold make it into balls of the same size (from 100 to 125 g each one)

Now with all the ingredients ready, start to give a shape to the tamales. Take two leaves and put one of the dough balls over each. Smash it a little to put the rice over and then all the vegetables and the chicken. Finally, put a little branch of celery as decoration.

Close it carefully and make "piñas", so they won't open while cooking. They can also be frozen for 3 months, so any time you want to eat them, you just defrost and cook them. In this way, you will always eat fresh tamales.

Cook them for approximately 30 minutes.

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