Venezuelan Tamales - Kraft Recipes Top
Comida Kraft
Recipe Box

Venezuelan Tamales

Prep Time
Total Time

12 servings

Get out the banana leaves and shred the pork and chicken! You'll need both meats to make these crowd-pleasing Venezuelan Tamales.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Add broth gradually to cornmeal in large bowl, stirring constantly until mixture forms soft dough. Knead in oil until well blended. (Dough will be light yellow-orange in color.) Cover with clean, damp kitchen towel; set aside.
  • Cook tomatoes, dressing and capers in medium saucepan on medium heat 5 min., stirring frequently. Add chicken and pork; cook 5 min. or until heated through, stirring occasionally. Set aside.
  • Spoon 1/4 cup dough onto center of 1 banana leaf; spread into 5x3-inch rectangle. Top with 1/3 cup meat mixture, 1 onion slice, 1/2 tsp. nuts, 1 Tbsp. bacon, 2 olives and 1 pepper strip; set aside. Spoon 1/4 cup of the remaining dough onto center of second banana leaf; spread into 6x4-inch rectangle. Carefully place second banana leaf, dough-side down, over filling on first banana leaf; press together gently. Fold over lengthwise sides of leaves, then fold over both remaining sides to completely enclose filling. Tie closed with kitchen twine. Repeat to make 12 tamales.
  • Pour 2 cups water into 8-qt. stockpot fitted with steamer basket. (Or, use a tamalera pot.) Line bottom of basket with remaining banana leaves; top with tamales. Cover with lid. Bring water to boil on medium-high heat. Steam on medium-low heat 1 hour or until tamales pull away from banana leaves, adding more boiling water to pan when necessary. Remove from steamer; cool slightly.

Food Facts

Venezuelan tamales are called "hallacas" and have one of the most flavorful and elaborate fillings of all the tamales of Latin America.

Cooking Know-How

If the banana leaves are split or difficult to handle, or if banana leaves are not available, prepare as directed substituting 10x6-inch sheets of parchment paper or foil for the banana leaves.

Food Facts

Banana leaves can be found fresh in Hispanic or Asian grocery stores or produce markets. They are also sometimes found frozen in larger supermarkets.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 220
Total fat 9g
Saturated fat 1.5g
Cholesterol 25mg
Sodium 560mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 3g
Protein 12g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews