Guanimes de Harina de Maiz (Cornmeal Tamales)
Ingredients:
1 pound yellow cornmeal
2 cups milk
2 cinnamon sticks
1/4 cup flour
1 teaspoon salt
8 -10 banana leaves (cut approximately
to 8 inches by 8 inches)*
3 quarts of salted water
Directions:
Combine yellow corn meal and flour. Set aside.
Add milk, salt and cinnamon sticks to saucepan. Bring to boil.
Remove cinnamon sticks.
Add milk slowly to cornmeal mixture. Continue mixing until all milk is absorbed.
Place about 1/4 cup of mixture in the center of each square of banana leaf and fold the
sides and ends up.
Tie each end with butcher's twine or string. (optional)
Repeat until all of the cornmeal has been used.
In a very large pot, bring the salted water to boil and add the guanimes. Bring heat
down to a simmer. Cook 1 hour.
To serve just unwrap and place on platter.
* Parchment paper can be used instead of banana leaves although banana leaves lend this
dish a different flavor.
Ingredients:
1 pound yellow cornmeal
2 cups milk
2 cinnamon sticks
1/4 cup flour
1 teaspoon salt
8 -10 banana leaves (cut approximately
to 8 inches by 8 inches)*
3 quarts of salted water
Directions:
Combine yellow corn meal and flour. Set aside.
Add milk, salt and cinnamon sticks to saucepan. Bring to boil.
Remove cinnamon sticks.
Add milk slowly to cornmeal mixture. Continue mixing until all milk is absorbed.
Place about 1/4 cup of mixture in the center of each square of banana leaf and fold the
sides and ends up.
Tie each end with butcher's twine or string. (optional)
Repeat until all of the cornmeal has been used.
In a very large pot, bring the salted water to boil and add the guanimes. Bring heat
down to a simmer. Cook 1 hour.
To serve just unwrap and place on platter.
* Parchment paper can be used instead of banana leaves although banana leaves lend this
dish a different flavor.
Puerto Rican Recipes
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