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Ecuadorian Tamales with Chicken or Pork

Tamales Ecuatorianos de Pollo o Chancho – plato típico ecuatoriano

Photo: Jfbeltranr / Wikimedia Commons, CC BY-SA 4.0

Ecuadorian tamales are softer and fluffier than Mexican ones. The dough is made with white corn flour, lard, eggs and broth, beaten until airy, and filled with a sofrito of chicken or pork, a slice of hard-boiled egg, raisins and an olive.

They are wrapped in achira leaves and steamed, and eaten for breakfast or as a snack with black coffee. Together with humitas and quimbolitos, they form the trio of Ecuadorian wrapped foods.

Region: Andes · Difficulty: Medium

Tamales Ecuatorianos de Pollo o Chancho – plato típico ecuatoriano

Ecuadorian Tamales with Chicken or Pork

Ecuadorian tamales: fluffy white corn dough filled with chicken or pork sofrito, hard-boiled egg, raisins and olives, wrapped in leaves and steamed.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Breakfast
Cuisine Ecuadorian
Servings 15 tamales

Ingredients
  

For the filling

  • 1 1/2 lb chicken or pork cooked and shredded
  • 2 tbsp vegetable oil
  • 1 red onion chopped
  • 1/2 bell pepper chopped
  • 3 cloves garlic crushed
  • 1 tsp ground annatto (achiote)
  • 1 tsp ground cumin
  • 3 tbsp cilantro chopped

For the dough

  • 1 lb white corn flour for tamales or masa harina
  • 1/2 cup lard or butter
  • 3 eggs separated
  • 2 cups hot chicken or pork broth
  • 1 tsp baking powder
  • salt to taste

To assemble

  • 3 hard-boiled eggs sliced
  • 1/2 cup raisins
  • 15 olives
  • 15 banana leaves or corn husks cleaned

Instructions
 

  • Make the filling: sauté the onion, pepper, garlic, annatto and cumin in the oil for 5 minutes. Add the shredded meat and cilantro, season and let it cool.
  • Beat the lard until creamy. Add the egg yolks one at a time.
  • Add the corn flour little by little, alternating with the hot broth, and knead into a soft, smooth dough. Add salt and baking powder.
  • Beat the egg whites to stiff peaks and fold them gently into the dough.
  • Place a leaf on the counter, spread 3 tablespoons of dough in the center, add a spoonful of filling, a slice of egg, 2 raisins and an olive, and cover with a little more dough.
  • Fold the leaf into a package and tie it if needed.
  • Arrange the tamales in a steamer pot lined with leaves and steam over medium heat for 45 to 50 minutes.
  • Let them rest 10 minutes before opening. Serve warm with coffee.
Keyword ecuadorian chicken tamales, ecuadorian pork tamales, ecuadorian tamales, tamales ecuador

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Achira leaves: almost impossible to find outside Ecuador. Use frozen banana leaves from Latin or Asian stores, or dried corn husks.
  • Corn flour: look for Ecuadorian or Andean white corn flour for tamales; masa harina works but the texture is a little denser.
  • Lard: sold as lard or manteca; butter also works.

Tips for the best Tamales with Chicken or Pork

  • Beat the dough well: the air makes the tamales fluffy.
  • The dough should be soft and spreadable, like thick mashed potatoes.
  • Do not let the steamer run dry.
  • Tamales freeze very well for up to 3 months.

Frequently asked questions

How are Ecuadorian tamales different from Mexican tamales?

Ecuadorian tamales are fluffier, use beaten egg whites, and are filled with meat, egg, raisins and olives. They are wrapped in achira leaves instead of corn husks.

Can I make them with masa harina?

Yes, although Andean white corn flour gives a lighter texture.

How do I reheat them?

Steam them for 10 to 15 minutes or microwave them wrapped in a damp paper towel.

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