Tamales are an emblematic dish of Mexican gastronomy.
With this recipe you can prepare enough quantity for a good meeting or party.
INGREDIENTS (YIELD 60 TO 70 PIECES)
For the pasta:
- 1½ of good dough for tortillas.
- 750 grams of lard.
- 6 ancho chiles soaked in hot water, ground and strained.
- 1 cup of the water where the meat was cooked.
- Salt to taste.
For the filling:
- 1 kilo of pork cut into pieces.
- 1 onion cut in four.
- 4 cloves of garlic
- 2 cloves.
- 2 fat peppers.
- Salt to taste.
For the sauce:
- 12 ancho chiles, ginned, deveined and soaked in very hot water.
- 1 onion in pieces.
- 4 cloves of garlic
- 1 teaspoon of pepper.
- 2 teaspoons of cumin.
- 2 bay leaves
- 2 cups of the broth where the meat was cooked.
- Salt to taste.
- 100 grams of lard.
- 100 tamale corn husks, thinly sliced, soaked, drained and dried.
PREPARATION
The dough, the ground chili and the broth are whipped very well by hand or with the electric mixer (if by hand, blend for 20 minutes). The butter is whipped aside until fluffy and added to the dough. It continues beating vigorously until when putting a piece of this mixture in a cup of cold water, floats; salt is added to taste and stir well. Distribute 1½ teaspoons of masa on each corn husk, add a little filling, fold (they must be very thin) and cook in a tamalera or steamer for 1½ hours or until the seeds come off easily. leaves.
Filling: The meat is cooked with all the ingredients and water to cover until it is very soft, it is strained, the cooking water is set aside and it is crumbled.
Sauce: The chilies are blended with all the ingredients and the water where they were soaked; They are strained and the meat broth is added. Put the butter to heat, add the sauce there and season it very well, join with the shredded meat and let it boil for a few more minutes.
PRESENTATION
In a plate, well arranged by placing an empty plate together to put the leaves.
