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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Ecuadorean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place whole chicken in large pot with water to cover. Add 1 whole onion, 1 garlic clove, 2 sprigs parsley, 1 tsp salt and 1/2 tsp pepper. Cook on medium heat until the chicken is falling off the bone. | 2. Remove chicken from water & cool. | 3. Strain broth and reserve 4 cups. | 4. When cool, skin and bone chicken. Shed chicken meat. | 5. Add 2 tbsp oil in skillet and add 1/2 diced onion. Sauté over low heat until very soft. Add peanut butter and mix until melted, about 2 minutes. Add 1 tbsp sugar, milk and allspice. Cook until almost ready to boil. Remove from heat and set aside. | 6. In large heavy pot, place masa flour and 3 cups cooled broth. First whisk and then continue to mix with strong wooden spoon. Cook over medium high heat, do not let lumps form. Turn often with wooden spoon. When a thin dark brown crust forms on the bottom of the pot, it is done. | 7. Let masa cool in pot until lukewarm. Turn masa out onto board or waxed paper. | 8. When cool enough to handle, add butter, and lard if you are using it. Knead in by hand. Add 6 oz sugar and knead it. Taste a bit of masa for salt. If your broth was not salty, add 1/2-3/4 tsp salt. Add in the 3 eggs, one at a time. Knead well. | 9. Separate out balls of dough, about the size of a small lemon. Place in center of each banana leaf or foil or parchment paper square wrapper and pat out with your hand until each is about 6" round. | 10. Place about 1/4 c chicken filling onto each masa round. | 11. Place one piece of hard-boiled egg, one olive, 1 slice red bell pepper, 3 pieces of parboiled onion and 3 raisins on top of chicken mixture on each masa round. | 12. Fold over each round into half-moon shape and press edges together well. | 13. Fold over wrapper and tie with kitchen twine if using banana leaves. if using foil or parchment paper, seal edges well. | 14. Place tamales, in batches, in steamer and steam for 30 minutes. | 15. Serve with wrapper still on. Each person opens their own. | 16. If you want to omit a certain filling ingredient from some of them, you can tie different colors of thread around those to identify them later. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
egg	3			214.5	1.08	18.84	14.265
masa harina	1			413.82	87.3126	9.6444	4.2066
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
sugar	6	ounces		55.062	13.7724	0.0	0.0
peanut butter	2	ounces		333.957	12.23	13.6418	28.3155
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
milk	1/2	cup		74.42	5.8316	3.843	3.9894
raisin	1/2	cup		249.15	65.604	2.7968	0.3795
hot water	3/4	cup		0.0	0.0	0.0	0.0
onion	1/2		cut drained	32.0	7.472	0.88	0.08
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1/2		diced	32.0	7.472	0.88	0.08
green olive	1/2	cup	pimento-stuffed	-	-	-	-
egg	4		cut	214.5	1.08	18.84	14.265
red bell pepper	1		sliced	-	-	-	-
chicken	1			-	-	-	-
onion	1			32.0	7.472	0.88	0.08
garlic clove	1			-	-	-	-
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		1.4432	0.3677	0.0597	0.0187
parchment paper	6 -8		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.