Filipino Tamales

These are the Mexican version made with corn masa and spiced meat

Ingredients

• ½ pound chicken
• salt and pepper to taste
• 1 tablespoon oil
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 4 cups coconut milk
• 1 cup chicken broth (reserved from cooking the chicken)
• 2¼ cups rice flour
• 1 tablespoon atsuete (Atsuete also called Annatto (Bixa orellana) is a
  small tree native to the tropical region of Southern America. Atsuete is
  widely cultivated for its fruit seeds where a natural colorant is derived.
  ) powder, diluted in 1 tablespoon water
• 1 tablespoon smooth peanut butter
• 3 hard boiled eggs, peeled and quartered

Equipment

• 12 pieces (8 x 8 inches) banana leaves
• "thread" of banana leaves or kitchen twine

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Instructions

1. In a saucepan over medium heat, add chicken and enough water to cover.
   Bring to a boil, skimming scum that may float on top. When broth has cleared,
   season with salt and pepper to taste. Lower heat, cover, and simmer for
   about 15 to 20 minutes or until chicken is cooked through. Drain chicken,
   reserving about 1 cup of the broth. Allow chicken to cool to touch and then flake.

2. In a pan over medium heat, heat oil. Add onions and garlic and cook until
   softened. Add coconut milk and broth and bring to a gentle boil. Slowly add
   rice flour, whisking vigorously to prevent lumps. Cook, stirring regularly, for
   about 2 to 3 minutes or until smooth and resembling a thick paste.

3. Separate ⅔ of the mixture into one bowl and the remaining ⅓ to another
   bowl. To ⅓ of the mixture, add the dissolved annatto and the peanut butter.
   Stir until well combined and evenly colored.

4. Wash banana leaves and with a paper towel, wipe down any grit or dirt.
   Briefly pass through gas flames or soak for a few minutes in hot water until
   softened and more pliable.

5. Scoop about 2 tablespoons of plain mixture on banana leaf and spread
   to about 3-inches wide. Scoop about 1 tablespoon of the colored mixture
   onto plain mixture and spread across top. Top with eggs and flaked chicken.

6. Fold banana leaves over tamale mixture to fully enclose. Tie with kitchen
   twine to secure. Arrange prepared tamales on steamer basket and steam for
   about 20 to 30 minutes or until cooked. Alternatively, arrange tamales in a
   pot and add enough water to cover. Over medium heat, boil for about 20 to
   30 minutes. Gently remove tamales from heat and let stand for 1 or 2
   minutes to set a little. May be served hot or cold.

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This Recipe Is Published Here

bon appetit