Tamales are eaten like the American sandwich and sold as street food throughout most of Central America. The dish is made up of ” masa “, corn paste stuffed with meat, vegetables or fish enclosed in a banana leaf or the absence of a cob leaf. In the following article, we get to know about How to make tamales? So please don’t skip the article from anywhere and read it carefully because it will be advantageous for you guys.
They are eaten as a quick snack or as an authentic lunch accompanied by a tortilla and a sauce of your choice to make tamales. Below I show you a recipe that can be cooked with different variations of filling, chosen according to your taste.
The ingredients
THE MASA
- 6 cups of cornmeal
- 5 cups of chicken broth or water flavoured with spices and vegetables
- One tablespoon of cumin
- One and a half tablespoons of salt
- 30 grams of butter
THE STUFFING
- 3 cups of meat of your choice
- One pepper cut into slices, peeled and removed the seeds
- One onion
- Four cloves of garlic
- olives
- raisins
- tomato sauce
- various spices of your choice
- pepper
- Salt to taste
- chilli pepper
- spicy chilli
- olive oil
Preparation
For the masa:
In a saucepan, pour the cornmeal and gradually add the water or broth to avoid lumps to make tamales. Bring everything to a boil while mixing until it reaches a reasonably compact consistency to make tamales.
Then add the butter, cumin, salt and other spices if desired to make tamales. Once amalgamated, pass the contents into a container and rest in the fridge until the mixture is used.
Banana leaves or corn cob leaves:
Place the leaves in a saucepan and cover with warm water. Leave to rest and cover each leaf with water to make tamales. Once softened, remove them and let them dry but not completely.
They need to stay a little wet so that it is easy to fold and handle the leaf.
For the stuffing:
Brown the onion, garlic and pepper with a bit of olive oil to make tamales. Once the desired cooking is reached, blend, reducing the mixture to a sauce. Add the ready-made tomato purée and heat over low heat.
Take a kitchen aluminium foil and lay it on the work surface. Above this is the leaf. Over the leaf, put a generous spoonful of masa and stuff with the filling to make tamales. Add a piece of meat (still to be cooked), an olive and three or four raisins.
Take the leaf and close it like a gift package and do the same with the aluminium foil. Continue with all the other leaves until the mixture use up.
However, cook everything in a steamer or place the tamales in a high pot and fill them with water. Let it cook for about an hour to make tamales. Also, calculate the cooking time for the type of meat chosen.
Therefore, serve the leaves with the tamal inside and add a little tomato sauce, if leftover, to taste. Good provecho!
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