Plantain Leaf Tamal- Bollos Venezolano (Cookbook)

Bollos Venezolanos Yields: 12 (at 3 tablespoons of filling each) 1 cup harina pan 1 cup of chicken stock 2 cups of guiso de pollo (see recipe) 2 tablespoon of achote oil (recipe below) Achote Oil: 2 tablespoon of achote 1 cup of oil Add vegetable oil to a sauce pan. When the oil is hot add the achote and turn off the heat. Let sit until it cools. In a large mixing bowl combine all the ingredients including the 2 tablespoons of achote oil and mix well with hands until all the ingredients are well incorporated. Let the mixture sit for a few minutes. To assemble : Place a plantain leaf on a flat surface, Add approximately 3 full tablespoons of the mixture, extend the dough with the belly of the spoon creating a rectangle of approximately 8" X 4". Fold the leaf in half, then fold the open edge to secure the filling. Fold the ends of the leaf toward the center, creating a perfect folded rectangle. Place a second plantain leaf across the tamal creating a belt to secure the tamal of approximately 3"X8" in size. Tie with butcher's string, to secure. Place the pastel the hoja in a steamer for 35 to 40 min. Place the tamal on a tray, let set for 5 minutes before serving.