Panamanian Holiday Pork and Chicken Tamales

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Panamanian tamales are a beloved holiday tradition served especially during Christmas and New Year celebrations. Unlike their Mexican cousins, they feature a soft fresh-corn masa wrapped around a richly seasoned filling of pork, chicken, potatoes, raisins, olives, and capers, then steamed in plantain leaves for a uniquely fragrant finish.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 7 gSugar
• 24 gProtein
• 720 mgSodium
• 540 mgPotassium
• 55 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fresh corn masa

• 4 cups fresh corn kernels (about 6 ears), or 3 cups masa harina
• 1/2 cup lard or vegetable shortening
• 1 tsp achiote powder or annatto
• 1 tsp fine salt
• 1 cup warm chicken broth, plus more as needed

For the pork and chicken filling

• 1 lb boneless pork shoulder
• 1 lb boneless, skinless chicken thighs
• 2 medium Yukon Gold potatoes, peeled and diced small
• 1/2 cup golden raisins
• 1/2 cup pimento-stuffed green olives, halved
• 2 tbsp capers, rinsed and chopped
• 1 small yellow onion, finely diced
• 1/2 red bell pepper, finely diced

For the seasoning and wrapping

• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 2 tsp salt, plus more for the cooking water
• Dried plantain leaves or corn husks, soaked until pliable
• Butcher's twine, cut into long strips

Directions

1. Place the pork shoulder and chicken thighs in a large pot, cover with water, add 1 teaspoon of salt, and bring to a boil. Reduce heat and simmer gently for 45 to 55 minutes until the meats are fork-tender. Reserve 1 cup of the cooking broth and shred both meats into bite-sized pieces.
2. Heat 2 tablespoons of the reserved broth in a skillet over medium heat. Sauté the onion, bell pepper, and garlic for 4 to 5 minutes until softened, then stir in the cumin, oregano, achiote, black pepper, and remaining salt. Cook for 1 minute until fragrant.
3. Add the shredded pork and chicken to the skillet along with the diced potatoes, raisins, olives, and capers. Stir well and cook for 5 to 7 minutes until the potatoes are just tender. Taste and adjust seasoning, then set aside to cool completely.
4. If using fresh corn, pulse the kernels in a blender with 1/2 cup of the reserved broth until you have a thick, slightly coarse paste. If using masa harina, combine it with 1 cup of warm broth and let it rest for 10 minutes to hydrate.
5. In a large bowl, beat the lard with a wooden spoon until light and fluffy. Gradually work in the corn mixture, adding more broth a tablespoon at a time, until you have a soft, spreadable dough that holds together when pressed. Season with the salt.
6. Lay a soaked plantain leaf flat on a clean surface with the shiny side up. Spread about 1/3 cup of the masa into a thin rectangle roughly 5 by 6 inches in the center of the leaf, then spoon 2 to 3 tablespoons of the filling in a strip down the middle.
7. Fold the long sides of the leaf over the filling, then fold the short ends toward the center to form a neat rectangular packet. Tie securely with twine in both directions. Repeat with the remaining masa and filling.
8. Arrange the wrapped tamales upright or layered in a large pot fitted with a steamer rack. Add water to reach just below the rack, cover tightly, and bring to a boil. Reduce heat and steam for 1 to 1.5 hours, checking water levels every 20 to 30 minutes.
9. The tamales are done when the masa pulls away cleanly from the leaf and feels firm to the touch. Let rest for 10 minutes before unwrapping. Serve warm straight from the leaf, garnished with extra olives and fresh cilantro if desired.

Cook’s Notes

• Fresh corn gives the most authentic flavor; if you must use masa harina, choose one labeled masa para tamales rather than tortilla masa for the right texture.
• Soak plantain leaves in warm water for at least 30 minutes to make them pliable and prevent tearing during wrapping.
• These tamales freeze beautifully: wrap individually in foil and re-steam for 20 to 25 minutes straight from the freezer.
• Do not skip the raisins and olives; their sweet-briny contrast is the signature flavor of Panamanian-style tamales.
• Tie each tamale snugly but not too tightly, since the masa needs room to expand as it steams.

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