Tamales Panamenños

Ingredients

 * 2 lbs fresh corn kernels
 * 2 lbs pork meat cut in small cubes
 * 1 whole chicken, cut in 8 pieces
 * ⅔ cup vegetable oil
 * 3 tablespoons "achiote" (annatto)
 * 1 large green bell pepper, chopped
 * 1 large red bell pepper, chopped
 * 2 cups chopped onions
 * 5 garlic cloves, chopped
 * 2 lbs roma tomatoes, chopped
 * 4 culantro leaves, chopped
 * 1 small hot pepper, chopped finely
 * 2 tablespoons salt
 * 1 cup white wine
 * 1 cup boiling water
 * 2 tablespoons vegetable oil
 * 1 lb. pitted prunes
 * 2 cans red pimentos
 * 1 cup stuffed olives
 * 2 tablespoons capers

Directions

 * 1) Soak the corn overnight in water.
 * 2) The next day, discard the water and replace with more fresh water, cook over moderate heat until the corn is tender.
 * 3) Drain and pass through the meat grinder.
 * 4) Add the hot water and the 2 tbs.
 * 5) vegetable oil.
 * 6) Work well to obtain a smooth, soft dough.
 * 7) Cover and let rest while you prepare the filling.
 * 8) Heat the oil in large saucepan and add the achiote.
 * 9) Cook until all the color comes out, strain the oil and discard the achiote.
 * 10) Return the oil to the saucepan and cook the chicken pieces until golden brown.
 * 11) Take out the chicken from the saucepan and add the onions, garlic and bell peppers, cook until soft but not brown.
 * 12) Add the tomatoes, culantro, hot pepper, salt and wine.
 * 13) Add the chicken and the pork.
 * 14) Cook slowly until the meats are tender, correct the salt if necessary.
 * 15) Add part of this sauce (without the meats, to the corn dough and knead until soft.
 * 16) Keep the meats to the side.
 * 17) The plantain leaves are lightly passed over a slow fire, then cut off the middle vein and pass a damp cloth over each piece of leaf.
 * 18) Put 2 or 3 leaves overlapping each other and then place some corn dough in the center, spreading evenly.
 * 19) Place a heaping tablespoon of meat, a strip of pimento, a prune, and 1 or 2 and more corn dough on top.
 * 20) Now fold over and wrap well in the plantain lead and tie with a string.
 * 21) Fill a pot with boiling water and put the tamales in to boil for 1 hour.