Northern Tamale

Name: Northern Tamale
Prep time: 210 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo pork loin, cooked and shredded, for the filling; 3 pasilla chiles, soaked and deveined; 5 ancho chiles, soaked and deveined; 6 guajillo chiles, soaked and deveined; salt, for the marinade; 3 garlic, for the marinade; 1/2 onions, for the marinade; 1 tablespoon cumin, for the marinade; 1 tablespoon oregano, for the marinade; 1 tablespoon lard, for the filling; 1/2 kilos masa dough, for the dough; 2 cups masa mix for tamales, for the dough; 2 1/2 cups meat broth, for the dough; 1 tablespoon baking powder, for the dough; 1 tablespoon salt, for the dough; 1 cup lard, for the dough; corn husk, soaked

Mayte Rueda

You can't miss this delicious Northern tamale, full of flavor with its combination of chiles and pork. Start your day with a tasty Northern tamale!

Reviewed by Editorial Team of Kiwilimón

Published: 29-12-2020

Preparation

1h 30 mins

Medium

In a blender, blend the chiles, garlic, onion, cumin, and oregano. Set aside. In a pot, heat the lard and cook the sauce for 5 minutes, then add the pork. Let it cool. In a bowl with a mixer, blend the lard until it changes to a lighter color. When the lard changes color, add the dough, salt, and flour, and mix for 5 minutes until fully combined and smooth. Gradually add the broth until you achieve a consistency that is not too liquid, as shown in the video. Place a tablespoon of dough on the corn husk and spread it out to form a square, add a tablespoon of meat, then fold the sides and the bottom of the husk to form the tamale. In a steamer, place the tamales upright so they don't spill the filling and cover them. Cook for 1 hour or until the tamale is cooked. Serve on a plate and pair with your favorite drink.