3 lbs. yellow corn flour
1 lb. pork ribs, cut in sm. pieces
1 whole chicken
1 lb. ground meat
1/2 lb. Spanish sauce, chopped
1/2 lb. chick peas
1/2 lb. green peas
1/2 lb. chopped onion
4 green onions, chopped
1/2 c. oil
10 cloves garlic, mashed
1 c. dry white wine
4 med. potatoes cut in cubes (optional)
2 big carrots sliced (optional)
Parsley and coriander
Capers and dry pitted prunes (optional)
Cumin, pepper and salt to taste
15 banana leaves
1 roll twine or string

The day before marinate half of the onions, pimentos, garlic and wine. Marinate meats with cumin, pepper and salt. Next day cook meats in the marinade with 3 liters of water until you get a good consomme. This you mix with flour and oil. If it's necessary add more water until you get a humid dough (very soft dough).

Remove the vein of the banana leaves and put for one portion 2 leaves across on a flat surface. In the center drop a portion of dough flat and on top pieces of meats, vegetables, onion, garlic, parsley and coriander. If desired, add capers and prunes. To close fold the leaves like making a package and tie with cord. Lay the veins in the bottom of large pan and arrange tamales on top. Add water to cover the veins, cover tight and simmer slow for 2 to 3 hours.

It's important to have many veins on the bottom so you can have more liquid in the pan. If the liquid evaporates add more water, check constantly.

You can substitute rice and half pound of chopped squash.