This recipe is one of the most versatile and delicious, as it can be made with beef, pork, or chicken. No matter which ingredients you use, one thing is essential for it to be an authentic Panamanian pot tamal: serve it on banana leaves. A true delicacy you can't miss!
The Panama Pot Tamal has its roots in the indigenous culture of the country, adapting native ingredients with traditional cooking techniques. Today, the Pot Tamal has become an emblematic dish of Panamanian cuisine, highlighting its unique flavor and deep connection to local customs.
Are you ready to enjoy this exquisite recipe together?
Pot Tamal
Ingredients
1 pound of Chicken
1 pound of Corn kernels
2 tablespoons of Oil
5 Garlic cloves
1 Onion
1 Aji (hot pepper)
Cilantro
2 tablespoons of Tomato paste
4 cups of Chicken broth
1 tablespoon of Powdered chicken broth
¼ cup of Raisins
10 Olives
1 tablespoon of Capers
1 pinch of Salt
Preparation
Step 1 : In a pot, cook the corn kernels with enough water to completely cover them.
Step 2 : Bring to a boil and add salt to taste.
Step 3 : When the corn is soft, drain and proceed to blend until obtaining a smooth, creamy texture.
Step 4 : In a skillet with hot oil, sauté the garlic, onion, finely chopped Aji, and salt to taste.
Step 5 : Add this sauté to the corn masa.
Step 6 : Then, incorporate the chopped cilantro, liquid chicken broth, the spoonful of powdered chicken broth, and the tomato paste, mixing all ingredients thoroughly.
Step 7 : Add the raisins, olives, capers, and adjust the salt if necessary.
Step 8 : Mix well.
Step 9 : Finally, add the cooked and shredded chicken to the mixture and serve on banana leaves.
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