I love Panamanian tamales! My friend Cedo thought it was time to make some, brought home a bunch of leaves from her farm, and we picked a day to cook together. I have tried to document the process here, hopefully well enough that you all could make them using these directions.
1. – chicken. I have developed a fondness for the gallinas duras (hard chickens) which are much larger chickens. They are tough and take more cooking but have a wonderful flavor. Any chicken can be used though (or any meat that you prefer). To save time on tamale day, I cooked the chicken ahead of time.
A pressure cooker is a very useful thing. I put the chicken in the pressure cooker with about 4 cups of water, a chopped onion, a few sliced cloves of garlic, a couple Maggi…
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