This recipe is one of the most versatile and delicious, as it can be made with beef, pork, or chicken. No matter what ingredients you use, what is essential for an authentic Panamanian pot tamal is to serve it on banana leaves. A delight you can't miss!
The Panama Pot Tamal has its roots in the country's indigenous culture, adapting native ingredients with traditional cooking techniques. Today, the Pot Tamal has become an iconic dish of Panamanian cuisine, standing out for its unique flavor and deep connection to local customs.
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 Chicken bouillon powder
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 cover them completely.
Step 2 : Bring to a boil and add salt to taste.
Step 3 : When the corn is soft, strain and proceed to grind until a smooth, creamy texture is achieved.
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 masa of the corn.
Step 6 : Then incorporate the chopped cilantro, liquid chicken broth, the spoonful of chicken bouillon, and tomato paste, mixing all the ingredients.
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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