Hearty and delicious, this tamales is a a must try!
In a large pan, toast the short grain until browned. With a blender or food processor, grind the toasted rice into powder. Set aside.
Heat up a large wok then add oil. Sprinkle salt and fry the chorizo until it renders its fats and the flavor comes out. Add the chicken thigh pieces skin-side own and quickly sear the chicken until browned.
Add onion, garlic, red bell peppers, peas, and baguio beans. Saute everything for a few minutes. Season with black pepper. Remove ingredients from wok.
In the same wok, pour in the chicken broth. Add the kasubha, smoked paprika, and atsuete powder. Bring to a boil. Adjust seasoning to taste if necessary.
Mix in the toasted ground rice. Stir continuously until the mixture has cooked down into a sticky, semi-dry paste.
Layer a square piece of banana leaf over the large piece. Spread a thin layer of the rice paste on top. Place the sautéed mixture in the middle. Carefully spoon over another layer of the rice paste to cover everything then stick a piece of egg on top.
Wrap the banana leaf into a tight envelop and tie tightly with twine. Place in a steamer and steam for 30 minutes.
Servings 0