Tamales de cerdo y gallina: Guapi Coconut-Plantain Tamales

Cook the Pacific refrito Warm the achiote oil in a wide pan over medium heat. Add tomato, long onion, yellow onion, garlic, ají and optional bell pepper. Cook, stirring, until soft and saucy, about 8–10 minutes. Stir in chillangua, poleo, salt, cumin and pepper for the final minute. Measure 360 ml; cool it before using. Refrigerate if preparing ahead.

Prepare the potatoes, eggs and leaves Cook the potatoes in simmering water until a knife passes through easily, about 12–15 minutes; drain, cool and dice. Hard-boil the eggs until firm, cool them promptly, peel and cut each into four wedges. Rinse the banana leaves, wipe them clean and pass each over a low flame briefly until flexible. Keep the leaves covered with a clean damp towel.

Make the coconut-plantain masa Bring the coconut milk to a gentle simmer in a large heavy pot. Add the peeled plantain pieces and cook until very soft, about 20 minutes, turning them so they cook evenly. Lift the plantains out with a slotted spoon and reserve the coconut liquid. Mash or grind the plantains until smooth, then return the masa to the pot. Stir in 240 ml refrito, the chopped masa garlic and 4 g salt. Cook over low heat, stirring steadily, for about 20 minutes, until thick, cohesive and easy to spread. If it becomes too stiff, loosen it with a little reserved coconut liquid.

Cook the pork and hen safely Brown the pork rib pieces in a wide pan over medium heat, turning to render some fat; transfer them to a clean tray. In the same pan, sauté the hen pieces in batches until browned and cooked through. Check several thick pieces with a clean thermometer, away from bone; each must reach 73.9°C. If a piece is below temperature, return it to the pan and cook longer. Stir the cooked meats with the diced potato, pepper and 60 ml refrito. Keep raw-meat utensils separate from the cooked filling.

Fill and tie the tamales Lay one softened banana leaf on the work surface and cross a second piece over it. Spread a generous scoop of masa in the centre, leaving a wide border. Add a portion of the pork-and-hen mixture, one egg wedge and a spoonful of the remaining refrito. Cover with a little more masa. Fold the leaf sides over the filling, then fold the ends underneath to make a sealed parcel. Tie firmly with chumbes or kitchen twine. Repeat to make 10 parcels, keeping each filling portion similar.

Boil the wrapped parcels Bring 3 litres water and 15 g salt to a boil in a large covered pot. Lower the heat to maintain a steady, gentle boil. Add the parcels seam-side up; work in batches if they cannot fit without crushing. Cover and cook for about 60 minutes, turning the parcels once if they are not fully surrounded by water. Keep them submerged enough to cook evenly and top up with boiling water if needed. Open two of the largest tamales carefully and check the centre of the masa and the thickest hen pieces; both must be at least 73.9°C. Continue boiling and recheck if needed.

Rest and serve hot Lift the tamales out with tongs and drain them briefly. Rest for 5–10 minutes so the masa firms. Set each parcel on a plate, cut or untie the string and open the leaves away from your face to release steam. Serve hot; the leaves are wrappers and are not eaten. Offer coconut rice or fried green plantain separately.