Tamale Pie (Tamal de Olla) is a traditional Panamanian specialty similar to tamales, but cooked in a pan (olla means “pan”) and omitting the banana leaves. Marinated soy curls, creamy polenta, and a tomato-vegetable base with fried capers give this recipe its depth of flavor and creamy texture.
This is a variation of the “Tamal de Olla” recipe included in the “Cultural Recipes” chapter of my second cookbook. For that chapter, I collaborated with friends, family members, and colleagues from all over the world to recreate plant-based versions of some of the dishes they grew up eating.
This particular recipe was created in collaboration with my friend Nina Herrera from Panama City. We spent months going back and forth, trying dozens of different versions to ensure the most authentic result possible. We ended up with one of my absolute favorite recipes of all time that I hope you’ll love as much as we do!
I like to include a recipe playlist so you can listen to great music will cooking & eating, as well as a “recommended” section that includes movies, books, or other art forms that are related to the theme of the recipe. Be sure to check out this Tamale Pie’s playlist, as well as a Panamanian documentary recommended by Nina.
5 Reasons to Try This Tamale Pie Recipe
I won’t lie, this tamale pie recipe is quite elaborate. However, I believe it is 100% worth your time. Here are five reasons why:
- It is insanely delicious. I’ve made this recipe for friends many times and it’s always a crowd pleaser!
- It’s different. If you’re used to (and love) classics like shepherd’s pie, then this Tamale Pie will give you the same comforting elements paired with delicious and new flavors (unless you’re already used to Latin American cuisine, in which case you’ll love the familiarity of the flavors!)
- It’s plant-based and gluten-free without sacrificing flavor or enjoyment!
- It’s the perfect holiday dish: this recipe is perfect for special occasions like dinner parties or holidays.
- It’s the ultimate comfort food!
Ingredients You’ll Need
Note: the following is an overview of the ingredients needed to make this Tamale Pie. For the exact measurements, be sure to refer to the recipe card below.
For the Soy Curls
- Large soy curls/textured vegetable protein (also called “soy strips”, not the small granules, but those sometimes labeled “chicken style”). Those from the Butler brand are ideal.
- Spices & Herbs: dried oregano, sea salt, ground black pepper.
- Other ingredients: boiling water.
For the Creamy Corn
- Corn: cornflour (also called corn maize, it is yellow in color and is not the same as cornstarch – see ingredient notes here if you’re in the U.K.)
- Condiments: vegetable broth.
- Dairy Alternatives: dairy-free butter (not margarine).
- Other Ingredients: water.
For the Tamale Pie Base
- Vegetables: red chili pepper, onion (white or yellow), red bell pepper, garlic, tomatoes,
- Spices & Herbs: sea salt, pepper, dried oregano.
- Condiments: olive oil, annatto seeds (achiote, see ingredient notes), tamari sauce (or soy sauce, if not gluten-free), red wine vinegar.
- Canned/Jarred Items: tomato puree (passata), pitted green olives (jarred or fresh), raisins, capers,
- Wine: red wine (or a non-alcoholic alternative like this one).
- To garnish: fresh parsley (optional).
Ingredient Notes
- Soy Curls: you can find soy curls at health food stores or online, If you can’t find them, however, you can use vegan chicken-style strips (like these) or other another plant protein (like butter beans.) If your’e using an alternative, simply omit the rehydration step and be sure to adjust the seasoning to taste.
- Annatto Seeds (Achiote): if you can find these, that’d be ideal since they’re a key ingredient. If you can’t, however, you can use smoked paprika (about 1-2 teaspoons that you can add at the same time as the other spices.) If you have achiote paste or powder, you can use that too, of course, but the seeds are truly ideal! Note: here is one example of annatto seeds, but any brand will do!
- Cornflour: polenta (cornmeal) can also be used, but should be blended once cooked in order to achieve the ideal creamy and smooth texture. Cornflour is therefore ideal. Important: in the U.K., ‘cornflour’ refers to what is known in the U.S. as ‘cornstarch’ (it’s white and starchy). It’s not the same and cannot be used instead. (TIP: Refer to the ingredient photos in the article above if you’re unsure.)
Step by Step Instructions (with Photos)
Note: the following is an overview of the ingredients needed to make this Tamale Pie (Tamal de Olla) recipe. For the exact measurements, be sure to refer to the recipe card below.
Step 1: Rehydrate the soy curls
Place the soy curls, oregano, salt, and pepper in a large bowl. Pour boiling water over the soy curls and spices and mix well.
Cover with a lid pr plate and let soak for at least 15 to 20 minutes before draining them (prepare the next steps during this time.)
Step 2: Prepare the Creamy Corn
In a large pot, bring the water to a boil over high heat. Reduce the heat to medium, then slowly add the cornmeal (to avoid clumping), whisk, and cook for 2-3 minutes, until it starts to thicken.
Reduce the heat to low, cover, and simmer for 10 minutes, occasionally stirring and adding vegetable broth as needed, making sure the texture is creamy and thick, and not runny (during this time, you can already flavor the oil for the next step.) Remove from the heat, mix in the dairy-free butter, cover with a lid and set aside.
Step 3: Flavor the Oil with the Annatto Seeds (Achiote)
While the creamy corn is simmering, combine the olive oil and annatto seeds (achiote) in a large cast iron skillet (or other pan.) Cook over medium heat for 2 to 3 minutes, then remove the seeds, once the oil is bright orange (it’s meant to add flavor and color to the oil, but the seeds themselves must be removed.)
TIP: use a small strainer for the easiest way to remove the seeds without removing the oil.
Step 4: Drain the Soy Curls
Drain the soy curls using a large strainer. Tip: gently press any excess liquid out of the soy curls using a spatula or wooden spoon.
Step 5: Make the Tamale Pie Base
Place the skillet with the flavored oil back on the stove top and change the heat to medium-high.
Add the drained soy curls.
Then add the red chili pepper, garlic, and a pinch each of salt and pepper.
Sauté for 10 minutes (your stovetop’s heat settings may vary so if it seems to burn, lower the heat to medium or medium-low).
Slowly add the red wine, tamari, red wine vinegar, and oregano.
Cook for another 5 minutes.
TIP: At this point, preheat the oven to 350ºF (180ºC) to prepare for baking the Tamale Pie later on.
Add the chopped tomatoes.
Add the tomato puree, cover, reduce the heat to low, and simmer for 15-20 minutes, then remove from heat. Remove about 3/4 cup (180mL) of the tomato base (but none of the soy curls.)
Step 6: Fry the Capers
Heat the olive oil in a small frying pan or skillet over medium-high heat. Once hot, add the capers and fry for 2 to 3 minutes until crispy, then remove from the heat.
Step 7: Assemble & Bake the Tamale Pie
Mix or blend the tomato base you removed in a previous step into the creamy corn layer using an immersion blender. The corn layer’s consistency should be thick and creamy, a bit like that of firm mashed potatoes.
Mix the green olives, raisins, and fried capers into the Tamale pie base.
Optional step: traditionally, Tamale Pie (Tamal de Olla) is served with a small portion of the base on top of the corn layer. This is optional, but if you choose to do this, simply remove about 1/4 cup of the base before adding the creamy corn, then place it in the center of the pie, on top of the corn, before baking.
Next, cover the Tamale pie base with the creamy corn (the way you would do when making a shepherd’s pie) and place the skillet in the oven. Bake for 15 minutes. Note: if you’re not using a cast iron skillet or other oven-proof pan, transfer the Tamale pie base and creamy corn to a deep ovenproof dish (about 8×10 inches/20×25 cm) instead.
Step 8: Serve & Enjoy the Tamale Pie
Top with a little chopped fresh parsley (optional.)
Enjoy your Tamale Pie with a glass of red wine (non-alcoholic like this one, if preferred.) Tip: if you’re looking for some great music to play while cooking and/or eating this dish, be sure to check out the playlist below.
Recipe Tips
Instead of using a cast iron skillet, you can also make the Tamale base in a large nonstick pan and then transfer it to a baking dish when assembling the Tamale pie.
Storage: you can store leftovers in an airtight container in the fridge for up to 3 days. When ready to serve, simply reheat and enjoy!
Recipe Video
Recipe Playlist
The playlist for this recipe is entitled “Songs to listen to while making tamale pie” (embedded below). I hope you enjoy it!
To view all other playlists, be sure to checkout my Kitchen Mixtapes.
Recommended Watching
Since this is a Panamanian dish, Nina Herrera (who I made this recipe with) recommends the documentary “El Brujo” (International title: “The Sorcerer: Julio Zachrisson”). Here is the synopsis (courtesy of cineanimal): “A young Panamanian filmmaker travels to Madrid to meet Julio Zachrisson, a legendary Panamanian surrealist whose work left a mark on him since childhood.
What begins as a personal quest gradually becomes an intergenerational dialogue between two artists. Filmed over nearly five years — as Zachrisson copes with the loss of his sight during the final chapter of his life — the two forge an unexpected friendship that changes both of their lives.
Featuring never-before-seen interviews and archival footage, this documentary explores memory, identity, and the enduring power of art to connect generations.” (Read more and watch the trailer here). You can watch the film via documentary.org.
Recipe Card
Use this recipe card to save & pin this recipe. For additional step by step photos, recipe notes, and a recipe video, be sure to read the full article above. If you have any questions or feedback, leave a comment below and I’ll get back to you as soon as possible!
Tamale Pie (Panamanian Tamal de Olla)
Ingredients
Method
- Place the soy curls, oregano, salt, and pepper in a large bowl. Pour boiling water over the soy curls and spices and mix well. Cover with a lid pr plate and let soak for at least 15 to 20 minutes before draining them (prepare the next steps during this time.)
- In a large pot, bring the water to a boil over high heat. Reduce the heat to medium, then slowly add the cornmeal (to avoid clumping), whisk, and cook for 2-3 minutes, until it starts to thicken.
- Reduce the heat to low, cover, and simmer for 10 minutes, occasionally stirring and adding vegetable broth as needed, making sure the texture is creamy and thick, and not runny (during this time, you can already flavor the oil for the next step.) Remove from the heat, mix in the dairy-free butter, cover with a lid and set aside.
- While the creamy corn is simmering, combine the olive oil and annatto seeds (achiote) in a large cast iron skillet (or other pan.) Cook over medium heat for 2 to 3 minutes, then remove the seeds, once the oil is bright orange (it’s meant to add flavor and color to the oil, but the seeds themselves must be removed). TIP: use a small strainer for the easiest way to remove the seeds without removing the oil.
- Place the skillet with the flavored oil back on the stove top and change the heat to medium-high. Add the drained soy curls, red chili pepper, garlic, and a pinch each of salt and pepper. Sauté for 10 minutes (your stovetop's heat settings may vary so if it seems to burn, lower the heat to medium or medium-low), then slowly add the red wine, tamari, red wine vinegar, and oregano. Cook for another 5 minutes.
- Preheat the oven to 350ºF (180ºC) to prepare for baking the Tamale Pie later on.
- Add the chopped tomatoes and tomato puree, cover, reduce the heat to low, and simmer for 15-20 minutes, then remove from heat. Remove about 3/4 cup (180mL) of the tomato base (but none of the soy curls) and set aside.
- Heat the olive oil in a small frying pan or skillet over medium-high heat. Once hot, add the capers and fry for 2 to 3 minutes until crispy, then remove from the heat.
- Blend the small portion of tomato base you removed earlier It into the creamy corn layer using an immersion blender. The corn layer’s consistency should be thick and creamy, a bit like that of firm mashed potatoes.
- Mix the green olives, raisins, and fried capers into the Tamale pie base.
- Optional step: traditionally, Tamale Pie (Tamal de Olla) is served with a small portion of the base on top of the corn layer. This is optional, but if you choose to do this, simply remove about 1/4 cup of the base before adding the creamy corn, then place it in the center of the pie, on top of the corn, before baking.
- Next, cover the Tamale pie base with the creamy corn (the way you would do when making a shepherd's pie) and place the skillet in the oven. Bake for 15 minutes. Note: if you're not using a cast iron skillet or other oven-proof pan, transfer the Tamale pie base and creamy corn to a deep ovenproof dish (about 8×10 inches/20×25 cm) instead.
- Top with a little chopped fresh parsley (optional) and enjoy!
Notes
- Instead of using a cast iron skillet, you can also make the Tamale base in a large nonstick pan and then transfer it to a baking dish when assembling the Tamale pie.
- Cornflour: polenta (cornmeal) can also be used, but should be blended once cooked in order to achieve the ideal creamy and smooth texture. Cornflour is therefore ideal. Important: in the U.K., ‘cornflour’ refers to what is known in the U.S. as ‘cornstarch’ (it’s white and starchy). It’s not the same and cannot be used instead. (TIP: Refer to the ingredient photos in the article above if you’re unsure.)
Tried this recipe?
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Did you make this recipe?
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I tried this recipe last night and it turned out soooo good!!! Super easy to follow too.
Hi Stephanie! So happy to hear you enjoyed it! Thank you for sharing ❤️