Tamales Recipe

Make the tamales: Roast both rice flours in pan over medium heat. Keep mixing so flour does not burn, just until it turns beige in color and toasty in aroma. Set aside.

Fry peanuts in oil until golden. Process in a blender with 1 cup coconut milk until a smooth paste is achieved. Set aside.

In a large saucepan, sauté garlic in annatto oil. Add toasted flour, peanut mixture, shrimp juice, remaining coconut milk, and chicken stock. Stir continuously. Add sugar, salt, and pepper. 

Add lye to water then pour about half into the saucepan. Continue stirring until a light and thick paste is achieved. Strain the mixture then cook over medium-low heat until it reaches a smooth, thick, pudding-like consistency. Mix the remaining mixture in the strainer with the remaining water then strain again and add to the rest.

Assemble the tamales: On a banana leaf, place about 3 tablespoons of the mixture, shape into a square and pat lightly to flatten the top. Top with sliced egg, shrimp, chicharon, chicken, ham, and chorizo. Wrap and tie securely. Repeat with the others. Cook for an hour in a deep steamer. Allow to cool.  Serve.