22 de noviembre de 2016



1 kilo of cornmeal (maseca)
300 g, of lard
1 tablespoon baking powder
1 tablespoon of baking soda
4 cooked chilies, skinless
750 g ,. Of pork leg cooked and shredded
salt to taste
Broth from where the meat was cooked
1/2 kilo of red tomato
1/2 kilo finely chopped onion
Chopped olives as needed
1 clove garlic
1 dash of cumin
4 whole peppers
3 cloves
Jalapeno peppers in slices to taste
1 can of peas
4 carrots, peeled and cut in julienne
4 potatoes, peeled and cut into julienne
1 tbs of chicken consume (Swiss knorr)
Oil as necessary
Tamale leaves

Blend the cloves, peppers, garlic, cumin and chiles, with their cooking water, strain and set aside.

In the hot oil stir the onion and add the tomato when onion is well cooked.

Add the meat, a little liquefied chile, olives and chilies in jalapeno slices, let it season very well and finally add the carrot and the potatoes and leave to boil a little, just to finish cooking inside the tamale.

Make a tortilla with the dough, fill with the meat mixture, and close the tortilla and fold it in a plaintain leaf, tie them to keep the tops upright and leaf closed and steam it for an hour.

In a saucepan, add the corn flour, baking powder and baking soda, add the butter and mix until it forms a dough.

Add the broth of the meat, the chile pepper that you reserved and knead to give it consistency.

Note: the broth of the meat must be well seasoned so that the dough does not remain tasteless.

The meat is cooked with salt, onion and a clove of garlic.

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