Honduran Pork and Achiote Tamales

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These Honduran-style tamales feature a tender, golden masa tinted with achiote and a savory filling of slow-simmered pork, potato, and bell pepper. Wrapped in pliable plantain leaves and steamed until pillow-soft, they are a beloved holiday and Sunday-supper tradition across Honduras.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 3 gSugar
• 18 gProtein
• 680 mgSodium
• 520 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the achiote masa dough

• 4 cups masa harina (instant corn flour)
• 1 cup pork lard or vegetable shortening, softened
• 3 to 4 cups warm chicken broth
• 2 tablespoons achiote (annatto) powder, or 1 oz paste
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons fine sea salt

For the pork filling

• 1 lb boneless pork shoulder, cut into 1/2-inch dice
• 1 medium yellow onion, finely chopped
• 1 small green bell pepper, finely chopped
• 2 ripe Roma tomatoes, seeded and chopped
• 3 garlic cloves, minced
• 1 medium Yukon gold potato, peeled and diced small
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons vegetable oil

For wrapping

• 18 large plantain leaves (or dried corn husks, soaked)
• Kitchen twine or thin strips of plantain leaf for tying

Directions

1. Prepare the plantain leaves by passing them briefly over an open flame or hot skillet until pliable and bright green, then rinse and pat dry; cut each into roughly 10 x 8-inch rectangles.
2. Make the filling: heat the oil in a heavy skillet over medium heat, add the pork and brown on all sides for 6 to 8 minutes. Add onion, bell pepper, and garlic and cook 4 minutes until softened, then stir in tomatoes, potato, cumin, oregano, salt, and pepper. Cover, reduce heat to low, and simmer 15 to 18 minutes until the potato is tender and the mixture is moist but not soupy; cool slightly.
3. Bloom the achiote: whisk the achiote powder into 1 cup of the warm broth until dissolved, then strain through a fine sieve so no gritty bits remain. Mix this liquid into the masa harina along with the remaining broth to start.
4. Beat the lard in a large bowl with a wooden spoon or hand mixer for 4 minutes until light and fluffy, then gradually work in the masa mixture, baking powder, sugar, and salt. Knead or beat 5 to 7 minutes, adding more warm broth as needed, until the dough is soft, spreadable, and holds a peak when a spoon is lifted.
5. To assemble, lay a plantain leaf shiny side up. Spread about 3 tablespoons of masa into the lower third in a rough rectangle, leaving a 1-inch border on the sides. Spoon 1 to 2 tablespoons of pork filling down the center.
6. Fold the bottom edge of the leaf up over the filling, then fold in the sides like an envelope, and roll upward into a tight rectangular packet. Tie crosswise with twine or a leaf strip. Repeat with remaining leaves and filling.
7. Arrange the tamales upright (folded side down) in a large steamer basket lined with extra leaves. Pack them snugly so they hold their shape, then cover with a clean kitchen towel before putting on the lid.
8. Steam over steadily boiling water for 75 to 90 minutes, checking the water level every 20 minutes and refilling with hot water as needed. The tamales are done when the masa pulls away cleanly from the leaf and feels firm to the touch.
9. Rest the tamales in their wrappers for 10 minutes before serving so the masa sets, then untie and serve hot with curtido-style pickled vegetables or a simple tomato salsa.

Cook’s Notes

• Always strain bloomed achiote to avoid gritty pockets of color in the finished masa.
• If plantain leaves are unavailable, dried corn husks work well; soak them in hot water for 30 minutes and double up each wrapper to prevent tearing.
• For a lighter color and milder flavor, swap half the achiote for a pinch of turmeric.
• Tamp the steamer lid with a folded towel between pot and lid to keep condensation from dripping onto the tamales and making them soggy.
• Leftover tamales reheat beautifully: re-steam for 10 minutes or microwave wrapped in a damp paper towel for 1 to 2 minutes.

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