Tamales are parcels of corn dough with a savory or sweet filling, typically wrapped and steamed in corn husks or banana leaves. Their origin dates back to the pre-Columbian era where they were mainly used to feed warriors in battle. Now days, they are usually eaten at special occasions and feast days.
Throughout South America, tamales have different names as humitas, hallacas, bollos.
Their preparation is a bit elaborated but the end result is so delicious, that it makes the effort all worthwhile!!!
INGREDIENTS:
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- - FOR THE MASA:
- 1/2 kg Masa Harina
- 1 tsp salt
- 1 tsp baking powder
- 1/4 kg lard (substitute for vegetable shortening if desired)
- 3 cups chicken stock or water
- - FOR THE FILLING:
- 1.200 Kgs lean pork meat, beef or chicken
- 1l Salsa de Chile Guajillo
- Corn husks – soaked in water
DIRECTIONS:
For the masa:
1. Mix all the ingredients in a mixing bowl.
2. Knead with your hands until a soft dough consistency is obtained. Set aside. Dough should be as soft as possible without sticking to your hands. Add more water or Maseca in small portions if necessary.
For the filling:
Mix the meat with the Salsa de Chile Guajillo cook-in sauce. Marinate for at least 1 hour and cook. (Oven or pressure cooker). Shred.
Assembling the tamales:
1. Take a soaked corn husk. It must be soft and pliable.
2. Spread a portion of the batter on its soft side about 2 heaped table spoons.
3. Add some of the filling and place it on the center of the batter.
4. Close the husk and finish wrapping the tamale with another corn husk, if necessary, to keep the batter in.
5. Place the tamales vertically in a steamer, not too tight.
6. Cover the steamer and cook for 1 hour.
Buen provecho!
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