Tamales Hondureños

Step by stepInstructions

1. Blend the tomatoes, onion, and garlic into a smooth recado, then cook it in a little lard with the achiote, salt, and pepper for ten minutes
2. Brown the pork in the recado, add two cups of water, and simmer covered for forty-five minutes until the pork is tender, then shred it and season the cooking liquid to taste
3. Knead the masa with the remaining lard, beating in the warm broth little by little until the masa is fluffy and light; it should float when dropped in water
4. Cut the banana leaves into twelve-inch squares, wipe them clean, and soften them briefly over an open flame until pliable
5. Spread a thin layer of masa on each leaf, then top with shredded pork, a potato slice, a spoonful of rice, an olive, a few capers, and a strip of bell pepper
6. Fold the leaf over the filling and fold the ends to make a neat packet, tying it with kitchen twine
7. Stack the tamales in a large pot, add an inch of water, and steam over medium-low heat for two and a half to three hours, topping up the water as needed
8. Let the tamales rest for ten minutes before unwrapping, and serve warm with coffee or chismol on the side