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Venezuelan Tamales
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Venezuelan Tamales

2 Hr(s) 10 Min(s)
1 Hr(s) Prep
1 Hr(s) 10 Min(s) Cook
Get out the banana leaves and shred the pork and chicken! You'll need both meats to make these crowd-pleasing Venezuelan Tamales.
What You Need
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12 servings
Original recipe yields 12 servings
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 pimento-stuffed green olives
1 small red pepper, cut into thin strips
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Let's Make It
1
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.
2
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.
3
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.
4
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.
Kitchen Tips
Tip 1
Food Facts
Venezuelan tamales are called "hallacas" and have one of the most flavorful and elaborate fillings of all the tamales of Latin America.
Tip 2
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.
Tip 3
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.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 560mg
24%
Total Carbohydrates 23g
8%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 12g
24%
Vitamin A
6%
Vitamin C
10%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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