Tamales Hondureños

Name: Tamales Hondureños
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 8 servings
Cuisine: Honduran
Ingredients: 1kg masa harina; 500ml chicken broth; 200ml vegetable oil; 500g chicken thighs, cooked and shredded; 2 potatoes, diced and parboiled; 1 cup green olives; 1 bell pepper, diced; 2 tomatoes, pureed; 1 onion, diced; 4 cloves garlic, minced; 1 tsp achiote paste; Banana leaves, cleaned and softened; Salt and pepper

Tamales (tah-MAH-les on-doo-REH-nyos)

Honduran Tamales

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 476 kcal

Large banana leaf-wrapped tamales filled with seasoned chicken, rice, potatoes, olives, and a rich red sauce. A celebratory Honduran staple.

Nutrition & Info

Protein 22.0g

Carbs 52.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large steamer pot mixing bowls banana leaves kitchen twine

Presentation Guide

Vessel: banana leaf, partially unwrapped

Garnishes: hot sauce on the side

Accompaniments: coffee, bread

Ingredients

1kg masa harina
500ml chicken broth
200ml vegetable oil
500g chicken thighs, cooked and shredded
2 potatoes, diced and parboiled
1 cup green olives
1 bell pepper, diced
2 tomatoes, pureed
1 onion, diced
4 cloves garlic, minced
1 tsp achiote paste
Banana leaves, cleaned and softened
Salt and pepper

Instructions

1
Prepare the masa by mixing masa harina with warm chicken broth, oil, and salt until you get a smooth, spreadable consistency. The masa should be soft but hold its shape.
2
Make the filling by sauteing onion, garlic, and bell pepper, then adding tomato puree and achiote paste. Stir in shredded chicken, potatoes, and olives. Season well.
3
Soften banana leaves by passing them briefly over an open flame or dipping in hot water until pliable.
4
Spread a generous layer of masa onto each banana leaf, add a line of filling down the center, then fold the leaf to enclose the tamale. Tie securely with twine.
5
Steam tamales upright in a large pot for one and a half to two hours until the masa is firm and pulls away from the leaf cleanly.
6
Let tamales rest ten minutes before unwrapping. Serve hot with hot sauce on the side.

💡

Did You Know?

Honduran tamales are among the largest in Central America, and families often make hundreds during Christmas in marathon cooking sessions called tamaladas.

Chef's Notes

Equipment Tips

large steamer pot
mixing bowls
banana leaves
kitchen twine

Garnishing

hot sauce on the side

Accompaniments

coffee, bread

The Story Behind Tamales Hondureños

Honduran tamales are a direct descendant of the ancient Mesoamerican tradition of wrapping seasoned masa in leaves for cooking. The use of banana leaves rather than corn husks distinguishes them from Mexican tamales and reflects Honduras's tropical agriculture. The addition of rice, potatoes, and olives shows Spanish colonial influence layered onto indigenous technique. Tamale-making remains a deeply communal activity in Honduras, with entire families gathering for multi-day preparation sessions during the Christmas season.

🕐 Traditionally enjoyed christmas, holy week, and special celebrations 📜 Origins: Pre-Columbian Mesoamerican

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