There are 2 ways of making Panamanian tamales:
1- Using precooked yellow cornflour.
2- The traditional way that is from scratch, using new corn cobs.
The first one is faster and less complicated, but the second one has better flavor and of course more work and would be a little complicated. If I have to do it myself I will choose the first method because is faster and less complicated. But if my sister who is an expert preparing tamales would do it, I will say that the second method would be my favorite one.

I will give you my sister's recipe, because I know you will love it. Remember sometimes you have to work or pay more for something worthwhile.

Chicken Tamales

Ingredients for the dough:

• 24 new corn cobs
• 3 onions, finely chopped
• 10 leaves of cilanter (coriander)
• 1/2 cup vegetable oil
• 14 sweet pepper (aji limo), seeded and finely chopped
• 2 tbsp annatto (optional for color)
• 3 maggi cubes seasoning
• Salt and pepper to taste
  

Ingredients for chicken stew:

• 1 pound chicken (boneless skinless)
• 1 cup aji limo (sweet pepper)
• 2 cups chopped tomatoes
• 2 cup chopped onion
• 1 crushed garlic head
• 10 culantro leafs (no cilanter)
• 1 cup tomato paste
• 1/4 cup vegetable oil
• 2 maggi cubes seasoning
• 4 cups of water
• Salt and pepper to taste

To cover the tamales we use bijao leaves (you can find it in Latin markets "refrigerator section")

For the corn dough:
Clean the corn cobs. Grate the corn cobs.  Grind the grain in a blender with the remaining ingredients. Season with salt. On a pan put the bijao leaves under then put the dough and cover the pan with another bijao leaves. Steam it for 50 minutes to an hour. The dough will be cook when it separate from the leaf. Set aside.

Chicken stew:
Saute the chicken with vegetable oil, when golden add the onion. Add the aji limo chopped, 2 cups chopped tomato, 10 chopped culantro leaves , 1 cup tomato paste and 2 maggy cubes seasoning. Stir for 5 minutes. Add 4 cups water bring to boil over medium heat until very tender.

To form the tamales:
used bijao leaves and leaf stems. Pour 1/4 cup of tamale dough in a bijao leaves. In the middle of the dough add the chicken stew and cover like a present with the leaves. Tamales are tied and cooked 45 to 60 minutes. 

You can substitute chicken for pork.

Enjoy!