Tamales Panameños

Name: Tamales Panameños
Prep time: 90 min
Cook time: 180 min
Total time: 270 min
Yield: 10 servings
Cuisine: Panamanian
Ingredients: 6 cups masa (corn dough); 4 cups chicken broth; 500g chicken thighs, cooked and shredded; 1 cup green olives; 1/2 cup raisins; 2 hard-boiled eggs, sliced; 1 onion, diced; 3 cloves garlic, minced; 2 bell peppers, diced; 2 tsp cumin; 1 tsp annatto; Banana leaves; Salt and pepper

Tamal (tah-MAH-lehs pah-nah-MEH-nyohs)

Panamanian Tamales

⏱ Prep Time 90 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 416 kcal

Large banana-leaf-wrapped corn dough tamales filled with chicken, olives, raisins, and sofrito — a festive dish reserved for holidays and celebrations.

Nutrition & Info

Protein 20.0g

Carbs 48.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large steamer pot banana leaves kitchen twine mixing bowls

Presentation Guide

Vessel: banana leaf (unwrapped at table)

Garnishes: hot sauce

Accompaniments: coffee, bread

Ingredients

6 cups masa (corn dough)
4 cups chicken broth
500g chicken thighs, cooked and shredded
1 cup green olives
1/2 cup raisins
2 hard-boiled eggs, sliced
1 onion, diced
3 cloves garlic, minced
2 bell peppers, diced
2 tsp cumin
1 tsp annatto
Banana leaves
Salt and pepper

Instructions

1
Mix masa with chicken broth and annatto until smooth and spreadable. Season with salt.
2
Prepare sofrito: sauté onion, garlic, and bell peppers. Mix with shredded chicken, olives, and raisins.
3
Soften banana leaves over flame or in hot water. Cut into large rectangles.
4
Spread masa on banana leaf. Add chicken filling, egg slices.
5
Fold into rectangular packages. Tie securely with kitchen twine.
6
Steam for 2-3 hours until masa is firm. Serve unwrapped.

💡

Did You Know?

Making tamales in Panama is a family event — everyone gathers for the "tamalada," assembling dozens while sharing stories and aguardiente.

Chef's Notes

Equipment Tips

large steamer pot
banana leaves
kitchen twine
mixing bowls

Garnishing

hot sauce

Accompaniments

coffee, bread

The Story Behind Tamales Panameños

Panamanian tamales trace to indigenous corn traditions predating European contact. Spanish colonizers introduced olives and raisins, creating a unique fusion filling. The tamalada (tamale-making party) remains a cherished Christmas tradition where extended families spend entire days assembling hundreds of tamales for the holiday season.

🕐 Traditionally enjoyed christmas, new year, special occasions 📜 Origins: Pre-Columbian

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