Venezuelan Tamal
MONO
Start Christmas preparations early this year with a Venezuelan treat from MONO Chef-founder Ricardo Chaneton. Venezuelan Tamal is a dish usually eaten during December, a month of celebration where families gather to make the tamals in large batches. The tamals would then be shared and exchanged with friends and other families, eaten as part of a dinner feast. Learn how to make this local dish of corn dough stuffed with protein and other ingredients, wrapped in banana leaves and steamed and add a new crowd-pleaser to your celebrations.
Ingredient List
- Corn flour 180g
- Annatto seeds 20g
- Banana leaves 6pcs
- Onion 1/2 pcs
- Garlic 2 cloves
- Bell pepper (1 green, 1 red) 2pcs
- Local chicken thigh 180g
- Fresh local corn (large) 1pc
- Cumin to taste (approx. 1 full tsp)
- Paprika to taste (approx. 1 tsp)
- Tomatillo 200g
- Avocado 200g
- Jalapeño 2pcs
- Water 250g
Tools and other items you will need
Wok, Bamboo steamerPresented by

Armed with long stints at some of Europe’s most influential dining institutions including Quique Dacosta and Mirazur, MONO Chef-founder Ricardo Chaneton returns to his roots and distils South America’s complex culinary heritage and ambition using his mastery of French fine dining to present a singular modern tasting menu.