Honduran Tamales


(2 votes) 3 2

Made with the corn flour mix maseca, pork, cilantro and banana leaves, these tamales are authentic.

Shared by


  • 1 package of maseca
  • Banana leaves or aluminum foil
  • 1 large onion
  • 1 large and 1 medium pot
  • 1 large tomato
  • 1 bowl of cooked rice
  • 1 large green pepper
  • 1 can of peas (chicharro)
  • 1 C. of cilantro
  • 3 lbs of cooked pork stew meat (can use chicken, shrimp or beef or all) ¼ C. of cumin (more or less)
  • 3 or 4 large potatoes
  • 2 large cubes of chicken flavor (cooked and cubed)
  • 1 can of tomato paste

Our Readers Also Loved


In the largest pot pour about three-fourths of the maseca and add water until it is almost like a thin batter for pancakes. (not too thin, and not very thick…its better for it to be a little thick than too thin.

To thin will not cook correctly.) In a blender, blend the onion, tomato, green pepper, cilantro and cumin. Add this to the batter. Also add the chicken bouillon to the mix and blend well. You may need only one. But add to suit your taste. Add salt to your liking. Put about 5 C. in the smaller pot and add the tomato paste. Stir until it is an even red color. Before these are boiling add about half of the bottle of oil to the larger pot and half to three quarters of what is left to the smaller pot. Stir continuously to keep from burning. After it has come to a boil cook a few minutes longer, than remove from heat. If you are using banana leaves to cook them in you will need to was and heat them. If you are using aluminum foil make sure that it is heavy duty. The foil is easier to roll up the tamales and does not give the flavor of the leaves. Rolling of the tamales: For leaves or foil; square to about 12 to 15 inches. Start adding ingredients at the top corner or center. Add about 1 C. of the regular masa batter then add about ¼ C. of the red masa. Then add rice, pork, potato and peas. Fold over several times then fold sides in. Set aside. With the foil it is a little easier to mold the tamales and is not as likely to come undone. If it is your first try at tamales, I would recommend using the foil.  After rolling all of the mixture clean the two pots and then add all the rolled tamales to them add water until about half way and cook covered for about an hour. After the hour, check one of them to see if it has thickened. Let cool down for about 5 minutes and unroll on to a plate. If it is still a little runny then cook all for 20 - 30 minutes longer.

Reviews (1)

  • It says oil in the recipe, but never says in the list how much is needed for the recipe. What size bottle???

    Flag as inappropriate reneemolina  |  November 10, 2012

Around The Web