Originally from the Dominican Republic and Puerto Rico, this is my take on the classic “Guanimos” recipe. These can be cooked the day of the Tailgate, or even before. They can be served at room temperature, or warm if you have that ability.
In a food processor place the bell pepper, serrano chili, onion, garlic, parsley, cilantro, salt and pepper
Place the meat in a bowl and add the processed bell pepper mixture.
Place the EVOO in a fry pan and fry the meat mixture until browned.
Add the tomato sauce and simmer, reducing the sauce down until thickened.
Add the salt and pepper, taste and adjust seasonings as needed.
Set aside the filling
Dough
Mix well the cornmeal, salt and anise seeds well.
Combine the coconut milk and honey combine with the dry ingredients. Add the raisins and mix well.
Pat the cornmeal dough into flat rectangles.
Wash banana leaves, dry and cut into 8x8 inch squares. You can use corn husks instead of banana leaves.
Place one cornmeal "patty" in the middle of each banana leaf square and flatten it out wo about ⅛ to ¼ inch thick.
Place ¼ cup of the filling in on top of the cornmeal patty.
Fold over and wrap into a roll and tie tightly with twine.
Steam the tamales for 30 minutes
Serve with plain ketchup or Banana Ketchup.
Notes
You can use corn husks as an alternative to banana leaves.The Banana Ketchup can be purchased online or in Asian Groceries. It can also be home made. There is a recipe for DIY Banana Ketchup in the first volume of the book series coming out in 2022.
Keyword appetizers, Horse racing, Keenland, Keenland Tailgate, Kentucky tailgate, Tailgate, Tailgate Party, tamale, Wrapped food at a Tailgate