Venezuela Tamales recipe
I visited a little restaurant where I learned to cook Venezuela Tamales recipe during my trip to Petare in Venezuela. I walked around the town and saw that it was surrounded by mountains and bustling With street vendors selling traditional Venezuela Arepas with Chicken and Avocadoes recipe. My impression of Petare was that it was a pretty town with views and good local cuisine. Among them was the Venezuela Tamales recipe that I wanted to try out.
Upon entering the tiny restaurant I ordered the Venezuela Tamales recipe, the owner was kind enough to teach me the Venezuela Tamales recipe after I asked for the recipe. She explained it was a Venezuelan favorite, made from cornmeal dough with meat, vegetables and spices steamed to perfection. I liked the idea of ingredients mixed with the cooking technique and would have to try the Venezuela Tamales recipe for myself. The owner showed me the way you can make the cornmeal dough: mix it with milk and spices, stuff it with meat, cheese and vegetables.
I explored the town and attractions after cooking the Venezuela Tamales recipe. Petare has parks and markets full of produce and handicrafts. The town also has restaurants and cafes where you can try traditional Venezuelan dishes like Venezuela Tamales. I was impressed with the variety and tried various versions of the Venezuela Tamales recipe at different restaurants around town.
The flavor and texture of the Venezuela Tamales recipe was amazing – something I had never tried before. The cornmeal dough was soft and light and also the topping was sweet and somewhat spicy. I found that I enjoyed the Venezuela Tamales recipe and went back for seconds and thirds. I can see why the Venezuela Tamales recipe is a local favorite, a hearty dish for any occasion.
As I learned more about the Venezuela Tamales recipe, I realized this version was a local dish. The owner told me it was a family recipe and a staple in Venezuelan cuisine. I liked the history and tradition of Venezuela Tamales and was glad to have learned how to make it. Try the Venezuela Tamales recipe by visiting Petare and trying the local culture and cuisine for yourself. You can find the Venezuela Tamales recipe at many restaurants around the town, or make it at home with the recipe the small restaurant owner taught me.
Ingredients
Guiso
Olive Oil
Annatto Seeds
Beef
Chicken Breasts
Kosher Salt
Tomatoes
Cloves Garlic
Tomato Paste
Onion, chopped medium
Red Bell Pepper
Green Bell Pepper
Scallions
Light Brown Sugar
Dough
Cornmeal
Kosher Salt
Misc
Banana Leaves
Olive Oil
Capers
Olives
Raisins
Directions
Guiso
- Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns deep orange, about 10 minutes. Strain into a heatproof jar and let cool. Measure out ½ cup achiote oil for making filling; set remaining 1 cup oil aside for making dough.
- Bring beef, chicken, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 12 cups water to a boil in a large pot over medium-high heat. Reduce heat to medium-low and let simmer until cooked through, about 30 minutes. Transfer beef and chicken to a cutting board and let sit until cool enough to handle. Pour 8 cups cooking liquid into a heatproof pitcher or large measuring glass; set aside. Discard any extra liquid.
- Cut beef and chicken into ⅓” cubes; place back into pot (cooking the meat before you chop it means that you can cut the pieces finer and more evenly). Blend tomatoes, garlic, and tomato paste in a blender until smooth; scrape purée into pot with meat. Blend onion, red and green bell peppers, scallions, cilantro, and ½ cup reserved cooking liquid in blender until smooth and add to pot.
- Add brown sugar and ½ cup reserved achiote oil. Pour in remaining 7½ cups reserved cooking liquid. Bring to a boil, then reduce heat to medium-low and simmer until meat is tender and liquid is slightly reduced, about 40 minutes. Drain meat in a colander, season lightly with salt, and let cool.
Dough
- To make the dough, in a large bowl combine the cornmeal, salt, reserving 1 cup of achiote oil, and 8 cups of water. Knead the mixture until it becomes smooth, spreadable, and free of big lumps, which should take about 5 to 7 minutes. Cover the dough with plastic wrap or parchment paper and set aside for 30 minutes, or even an hour.
- Rinse the banana leaves and pat them dry. Trim the stems from the center using kitchen shears, being careful not to tear the leaf, and then cut the stems into rectangles that are 14″ by 10″. In a medium-sized bowl (one that can be dipped into with your hands), combine the oil and one cup of water. Doing so will reduce the likelihood that the dough will adhere to your hands. Proceed one banana leaf at a time, positioning each one so that its veins run horizontally.
- Place ¾ cup of dough in the center of the leaf and use your fingers to spread it out into a ⅛”-thick rectangle, leaving a 1″ boundary along the vertical sides and a gap on both horizontal edges. Dip your hands in the oil mixture as you work. In the middle of the dough, put ¾ cup of guiso. Accompany with two olives, eight raisins, and five capers.
Why I Love Venezuela Food
Venezuelan cuisine combines bold flavours, textures and ingredients. Each dish reveals its cultural heritage and influences over the centuries. I had the opportunity of being exposed to various cuisines as a child, however Venezuelan foods stands apart because of being able to bring excitement and comfort to the table.
One of the reasons I like Venezuelan food is they use corn as a staple. Arepas, for example, are a national dish. These cornmeal cakes are cooked to perfection and can be stuffed with fillings like cheese, shredded beef or avocado chicken salad (reina pepiada). They’re a reminder of just how simple ingredients can make something spectacular. The pleasure of biting into a warm arepa is unparalleled – at breakfast, lunch or dinner.
A highlight of Venezuelan cuisine is regional diversity. From the coasts to the Andean mountains, each region contributes specific ingredients and cooking methods. On the coast, seafood dishes like pescado frito and caz’n empanadas highlight the catch. Inland, the focus shifts to hearty meals like pabell’ n criollo, Venezuela’s national dish. Shredded beef, rice, black beans and fried plantains combine for a satisfying combination of textures and flavours that recall Venezuelan culinary traditions.
A staple in Venezuelan food are plantains. Whether sliced and fried as tajadas (thinly sliced and golden) or flattened and fried as patacones (a crispy base), plantains add sweetness or savoury to meals. I love that plantains can make a dish feel complete by adding a layer of depth that makes even the simplest meal feel complete!
No discussion of Venezuelan food would be complete without mentioning hallacas, a traditional holiday dish. Hallacas are handmade from banana leaves and filled with meat, olives, raisins and capers. Preparing them is often a family activity during the festive period. The combination of flavours and the care given to each hallaca makes it a meal to remember.
I love its cuisine is Venezuelan street food. From empanadas to tequeos, there’s creativity and decadence in every bite. Tequeos in particular are a favourite of mine. Cheese-filled pastries fried to golden perfection are a favorite snack at parties and gatherings. Serving them with a dipping sauce makes a simple snack a memorable one.
And last but not least, the beverages that go with Venezuelan meals so well. Chicha is a refreshing rice drink. Papel’ n con lim’n is made with unrefined cane sugar and lime. These beverages complement dining and reflect the country’s use of natural ingredients.
What I really like about Venezuelan food is the community. The cuisine is about sharing: whether it is a plate of arepas for a family dinner or a batch of hallacas for the holidays. Venezuelan food is more than food; it’s culture. It is a celebration of love, tradition & togetherness. Every bite tells a story and every meal is a voyage through the country’s culture. This combination of delicious flavours and heartfelt experiences is why I love Venezuelan cuisine.
Healthy Dining Options in Venezuela
Venezuelan food is healthy because it uses fresh, whole ingredients. Staples include corn, beans, plantains, avocados and seafood. Corn, used in cachapas and arepas, is naturally gluten-free and full of fibre – a good food for digestion and heart health. Beans themselves, particularly black beans, are an additional key component and a great source of protein, iron, along with several other nutrients which make them a good option for vegetarians and also those searching for plant based protein-rich options.
Venezuelan cuisine also uses many vegetables and fruits. Avocados are high in fats, vitamins and minerals that aid heart and brain health and are oftentimes contained in dishes like guasacaca. Plantains are a versatile ingredient that contains potassium and fibre, and thus provide energy and digestive benefits. The emphasis on fresh produce makes Venezuelan meals nutrient-rich and full of vitamins necessary for health and wellness.
Another healthful dish is seafood in Venezuelan cuisine. Coastal areas of Venezuela serve dishes containing fresh fish and shellfish loaded with omega-3 fatty acids. These crucial fats support heart health, cognitive function, and inflammation. Dishes like pescado frito and seafood soups are filling and full of nutrients.
Another aspect that makes Venezuelan food healthful is the use of traditional cooking methods. Grilling, stewing and roasting are typical techniques which keep the nutritional value of the components while lowering the intake of bad fats. For example, asado negro and sancocho are made by slow-cooking, without the addition of oils or additives.
The moderate use of spices and natural seasonings in Venezuelan cuisine are another reason for its healthiness. Garlic, cumin and cilantro give color to the meals and are good for your health. As an example, garlic has anti-inflammatory qualities and cumin aids in digestion. This thoughtful seasoning makes Venezuelan dishes flavorful without being too salty or sugary.
Venezuelan food also stresses portion control and balance. Meals such as pabellon criollo, which contain protein, carbohydrates and healthy fats, demonstrate this balance. Serving sizes are usually mindful so meals are filling without being too indulgent. This emphasis on moderation corresponds with Danish balanced eating principles.
Adding Venezuelan food to your recipes gives people the opportunity to savour healthy meals. Focusing on fresh, natural ingredients, nutrient dense staples and healthy cooking methods make Venezuelan cuisine a shining example of how food can be nutritious and tasty. Venezuelan food stands out as a healthy addition to Denmark’s growing culinary influences as it continues to embrace diverse culinary influences.
5 FAQs for the Venezuela Tamales Recipe
Question: What is the Venezuela Tamales recipe and how is it made?
A: The Venezuela Tamales recipe is a traditional dish made with masa (corn dough) that is filled with various ingredients such as chicken, beef, or pork, along with vegetables, spices, and sometimes olives or raisins. The mixture is wrapped in banana leaves and steamed, resulting in a flavourful and aromatic tamale that’s perfect for any occasion.
Question: Can I make the Venezuela Tamales recipe ahead of time?
A: Yes, you can make the Venezuela Tamales recipe ahead of time. After preparing and wrapping the tamales, they can be stored in the refrigerator or freezer. To reheat, simply steam them again until heated through, which helps retain their moisture and flavour.
Question: What are some variations I can try in the Venezuela Tamales recipe?
A: The Venezuela Tamales recipe is quite versatile, allowing you to experiment with different fillings. You can use shredded beef, chicken, or pork, and even try vegetarian fillings with mushrooms, beans, or cheese. Adding a mix of spices like cumin, paprika, or saffron can also create unique flavours.
Question: Can I use something other than banana leaves for wrapping in the Venezuela Tamales recipe?
A: While banana leaves are traditional for wrapping Venezuela Tamales, you can use corn husks or parchment paper as alternatives. Banana leaves provide a distinct aroma and flavour to the tamales, but using other wraps will still yield a tasty result.
Question: How long should I cook the Venezuela Tamales recipe?
A: The Venezuela Tamales recipe typically takes about 1 to 1.5 hours to steam. The tamales should be fully cooked when the masa pulls away easily from the wrapper. If you’re reheating tamales, it will take about 30 minutes to steam them properly, depending on their size.
Venezuela Tamales Recipe
Ingredients
Guiso
- 1½ Cups Olive Oil extra-virgin
- 3 Tbsp. Annatto Seeds
- 2½ lb. Beef boneless chuck roast
- 2½ lb. Chicken Breasts skinless and boneless
- 1 Tbsp. Kosher Salt plus more
- 3 Tomatoes medium coarsely chopped
- 3 Cloves Garlic
- 6- oz. Tomato Paste
- 1 Onion chopped medium
- 1 Red Bell Pepper large seeds and ribs removed, coarsely chopped
- 1 large Green Bell Pepper large seeds and ribs removed, coarsely chopped
- 1 bunch Scallions coarsely chopped
- 1 bunch Cilantro coarsely chopped
- ¼ cup Light Brown Sugar
Dough
- 2 Lb Cornmeal precooked
- 2 Tbsp. Kosher Salt
Misc
- 3 1- lb. Banana Leaves packages fresh or frozen, thawed banana or plantain leaves
- ¼ cup Olive Oil extra-virgin
- ½ Cup Capers drained
- ½ Cup Olives pitted green
- ½ Cup Raisins
Instructions
Guiso
- For approximately 10 minutes, over medium-low heat, sauté the achiote seeds and oil in a small saucepan until the oil becomes a rich orange color. Once strained, transfer to a heatproof container and allow to cool. Reserve 1 cup of achiote oil for dough-making and reserve ½ cup for filling.
- Preheat a large pot over medium-high heat. Add the meat, chicken, 1 tablespoon of Diamond Crystal or 1¾ teaspoons of Morton kosher salt, and 12 cups of water. Bring to a boil. Simmer, covered, over medium-low heat for 30 minutes, or until done. After the meat has cooled enough to handle, transfer it to a chopping board. In a large measuring glass or heatproof pitcher, pour 8 cups of cooking liquid; put aside. Get rid of any excess liquid.
- Chop the chicken and beef into ⅓" cubes and return to the saucepan. If you cook the meat first, you may cut it more evenly and finely. Scrape the purée into the saucepan with the meat after blending the tomatoes, garlic, and tomato paste. Add the chopped onion, bell peppers (both red and green), scallions, cilantro, and half a cup of the cooking liquid that was set aside to the pot and mix until smooth.
- Combine with the brown sugar and half a cup of the achiote oil that was set aside. Add the remaining 7½ cups of cooking liquid that was set aside. After the liquid has somewhat decreased and the meat is cooked, which should take around 40 minutes, bring to a boil and then simmer over medium-low heat. Rinse the meat under running water, sprinkle with a little salt, and set aside to cool.
Dough
- To make the dough, in a large bowl combine the cornmeal, salt, reserving 1 cup of achiote oil, and 8 cups of water. Knead the mixture until it becomes smooth, spreadable, and free of big lumps, which should take about 5 to 7 minutes. Cover the dough with plastic wrap or parchment paper and set aside for 30 minutes, or even an hour.
- Rinse the banana leaves and pat them dry. Trim the stems from the center using kitchen shears, being careful not to tear the leaf, and then cut the stems into rectangles that are 14" by 10". In a medium-sized bowl (one that can be dipped into with your hands), combine the oil and one cup of water. Doing so will reduce the likelihood that the dough will adhere to your hands. Proceed one banana leaf at a time, positioning each one so that its veins run horizontally.
- Place ¾ cup of dough in the center of the leaf and use your fingers to spread it out into a ⅛"-thick rectangle, leaving a 1" boundary along the vertical sides and a gap on both horizontal edges. Dip your hands in the oil mixture as you work. In the middle of the dough, put ¾ cup of guiso. Accompany with two olives, eight raisins, and five capers.
1 comment
Some of the best Tamales I ever cooked.