Ecuadorean Ecuadorian Tamales De Navidad for Christmas
Celebrate the holiday season with these festive Ecuadorean Tamales de Navidad, a beloved Christmas tradition that brings warmth and joy to every family gathering. These flavorful tamales feature a tender masa dough made with masa harina, rich chicken or pork broth, and whipped lard or butter for a light, fluffy texture. Each tamale is generously filled with savory shredded chicken or pork, sautéed vegetables, a hint of achiote for its vibrant color, and finished with festive touches like hard-boiled egg slices and green olives. Wrapped in aromatic banana leaves and steamed to perfection, these delicious parcels embody the heart of Ecuadorian holiday cooking. Perfectly seasoned and infused with tradition, these tamales are an ideal centerpiece for your Christmas table, bringing authentic South American flavors to your festive feast.
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Recipe Information
Ingredients
- 4 cups Masa harina (corn flour)
- 3 cups Chicken or pork broth
- 1 cup Unsalted butter or lard
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 cups Cooked shredded chicken or pork
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 large Tomato, chopped
- 2 teaspoons Ground achiote (annatto)
- 2 Hard-boiled eggs, sliced
- 12 pieces Green olives
- 10 sheets Banana leaves (or parchment paper)
- 1 roll Kitchen twine
Instructions
In a large mixing bowl, combine masa harina, baking powder, and salt.
Gradually add chicken or pork broth to the masa mixture, stirring constantly until a soft dough forms.
In a separate bowl, beat unsalted butter or lard until fluffy, then incorporate it into the masa dough. Mix well to achieve a smooth and light consistency. Set aside.
In a skillet over medium heat, cook the chopped onion, garlic, and red bell pepper in a bit of oil until softened, about 5 minutes.
Add the chopped tomato and ground achiote to the skillet, cooking until the mixture becomes a rich sauce, about 10 minutes.
Stir in the shredded chicken or pork and mix well. Remove the filling from heat and let it cool slightly.
Prepare banana leaves by passing them over a flame or hot burner to make them pliable. Cut into squares approximately 12 inches wide. If using parchment paper, no preparation is needed.
Place a banana leaf square on a flat surface (shiny side facing up). Spread about 1/2 cup of masa dough in the center, forming a rectangle.
Add 2 tablespoons of the filling on top of the masa, followed by a slice of hard-boiled egg and an olive.
Fold the banana leaf over the filling, tucking the sides to form a neat package. Secure with kitchen twine if needed.
Repeat the assembly process until all masa and filling are used.
Steam the tamales in a large pot with a steamer insert, ensuring they are not submerged in water. Steam for 60 minutes, or until the masa is firm and cooked through.
Serve warm, and enjoy the festive flavors of Ecuadorean Tamales De Navidad with your loved ones!
Nutrition Facts
Calories |
4698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.6 g | 325% | |
| Saturated Fat | 137.4 g | 687% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 6950 mg | 302% | |
| Total Carbohydrate | 407.7 g | 148% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 20.8 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1023 mg | 79% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3932 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
