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Main dishes

Venezuelan Tamales

Venezuelan Tamales recipe
photo by:kraft
Vivi en Venezuela cuando pequeña y mi mama las hacia muy parecidas, yo la ayudaba pero nunca las he hecho yo sola. Me encanto la forma en que las preparan en esta receta y...read more
posted by
gisellelatoni
on 8/5/2007
time
prep:
1 hr
total:
2 hr 10 min
servings
total:
12 servings
Magazine Acquisition

What You Need

3
cups  chicken broth
2
cups  white cornmeal (arepa flour)
1
tsp.  annatto oil
1
can   (14-1/2 oz.) diced tomatoes, drained
1/2
cup  KRAFT Zesty Italian Dressing
1
Tbsp.  capers
1
cup   shredded cooked chicken
1
cup   shredded cooked pork
30
 banana leaves (10x6 inch each)
1
small  onion, thinly sliced
1/2
cup  PLANTERS Sliced Almonds
6
slices   OSCAR MAYER Bacon, cooked, chopped
1/2
cup  stuffed green olives
1
small  red pepper, cut into thin strips

Make It

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.

Kraft Kitchens Tips

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.
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