Spoon Tamales
The famous spoon tamales from Veracruz are one of the most delicious, but they are also little known. What makes them different? The dough is much more liquid, so you have to eat them with a spoon. Give them a try!According to experts, spoon tamales are of Totonac origin. Like most tamales, they are made with corn dough, chicken broth, lard, pork meat, spices, chiles, and more. However, these Veracruz tamales are wrapped in banana leaves.It is worth mentioning that there are other spoon tamales, but these are typical of Yucatecan cuisine. They are made with corn dough, chicken, pork, epazote, and tomato. They are also a delight, but on this occasion, we will show you how to make the Veracruz recipe.Mole TamalePineapple TamalesPicadillo Tamales
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1 kilo dough
- 250 grams lard
- salt
- 3 cups chicken broth
- 5 tomatoes, roasted
- 5 guajillo chiles, rehydrated and seedless
- 2 cloves garlic, roasted
- salt
- water
- 1/2 onions
- 1 kilo pork ribs, in medium cubes
- 2 cups meat cooking broth
- banana leaf, roasted
Preparation
30 mins
1h 20 mins
Medium
- In a bowl, mix the lard with your hands until it softens and all lumps are removed, combine the dough and the lard until integrated, then add salt and pour in the broth gradually until obtaining a medium consistency. Set aside.
- Cook the meat with water, onion, and salt for 1 hour. Remove from heat and set aside. Reserve 2 cups of broth from the cooking for the tamale sauce.
- Blend the tomatoes, guajillo chile, garlic, salt, and the broth from the meat cooking. Strain and set aside.
- Spread two tablespoons of dough on a banana leaf and add a piece of meat and a bit of sauce. Close the tamales and repeat until finishing with the dough. Cook in a water bath for 1 hour.
- Serve the spoon tamales on a plate and accompany with atole or champurrado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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