• 12servings
  • 130minutes
  • 220calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B6, B12, C, E, P
MineralsCopper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups chicken broth

  2. 2 cups white cornmeal (arepa flour)

  3. 1 tsp. annatto oil

  4. 1 can (14-1/2 oz.) diced tomatoes , drained

  5. 1/2 cup KRAFT Zesty Italian Dressing

  6. 1 Tbsp. capers

  7. 1 cup shredded cooked chicken

  8. 1 cup shredded cooked pork

  9. 30 banana leaves (10x6 inch each)

  10. 1 small onion , thinly sliced

  11. 1/2 cup PLANTERS Sliced Almonds

  12. 6 slices OSCAR MAYER Bacon , cooked, chopped

  13. 1/2 cup stuffed green olives

  14. 1 small red pepper , cut into thin strips

Instructions Jump to Ingredients ↑

  1. ADD broth gradually to cornmeal in large bowl, stirring constantly until mixture forms soft dough. Knead in oil until well blended. (Dough will be light yellow-orange in color.) Cover with clean, damp kitchen towel; set aside.

  2. COOK tomatoes, dressing and capers in medium saucepan on medium heat 5 min., stirring frequently. Add chicken and pork; cook 5 min. or until heated through, stirring occasionally. Set aside.

  3. SPOON 1/4 cup dough onto center of 1 banana leaf; spread into 5x3-inch rectangle. Top with 1/3 cup meat mixture, 1 onion slice, 1/2 tsp. nuts, 1 Tbsp. bacon, 2 olives and 1 pepper strip; set aside. Spoon 1/4 cup of the remaining dough onto center of second banana leaf; spread into 6x4-inch rectangle. Carefully place second banana leaf, dough-side down, over filling on first banana leaf; press together gently. Fold over lengthwise sides of leaves, then fold over both remaining sides to completely enclose filling. Tie closed with kitchen twine. Repeat to make 12 tamales.

  4. POUR 2 cups water into 8-qt. stockpot fitted with steamer basket. (Or, use a tamalera pot.) Line bottom of basket with remaining banana leaves; top with tamales. Cover with lid. Bring water to boil on medium-high heat. Steam on medium-low heat 1 hour or until tamales pull away from banana leaves, adding more boiling water to pan when necessary. Remove from steamer; cool slightly.


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