Ingredients:
- 2 cups roasted enriched rice, soaked in 1 1/2 cups water and ground
- 1/2 cup brown sugar
- 2 slices boiled ham
- breast of boiled chicken
- 1 cup rich coco milk
- 2 tablespoon achuete seed soaked in 1/2 water
- 4 cups diluted coco milk from 2 coconuts
- 2 tablespoons pepper
- 2 duck eggs, hard boiled
- 2 tablespoons salt
- 1 cup finely chopped roasted peanuts
- 1/4 kilo pork boiled
- wilted banana leaves
Cooking Procedure:
- Mix the ground rice, diluted coconut milk, sugar, salt and pepper.
- Cook until smooth and thick, stirring constantly.
- Add the rich coco milk and stir well until smooth; add the chopped peanuts before removing from fire.
- To one half of this mixture add achuete, cook and set aside.
- Prepare wilted banana leaves by cutting into pieces about 10 inches wide.
- Put two pieces of banana leaves together.
- Place one heaping spoonful of the achuete colored mixture in the center of the leaf and another spoonful of the uncolored mixture.
- Place small slices of pork, chicken or ham with a slice of egg on top, then wrap in the form of square.
- Wrap again with narrow piece of banana leaf and tie around the four sides.
- Boil water in the cooking vessel that will accommodate all the tamales.
- Drop the tamales when the water is already boiling.
- Cover and let it boil for half an hour.
- Transfer to a tray or basket and allow to cool before serving.