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Mayte Rueda

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Recipe of Northern Tamale
Recipe

Northern Tamale

2h
1h 30 mins
Half
10
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You cannot miss this delicious northern tamale, full of flavor with its combination of chili peppers and pork. Start your day with a delicious northern tamale!
Learn more about Mayte Rueda

Ingredients

8 portions
  • 1 kilo pork loin, cooked and crumbled, for the filling
  • 3 pasilla chili peppers, soaked and deveined
  • 5 ancho chili peppers, soaked and deveined
  • 6 guajillo chilies, soaked and deveined
  • to taste 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 dough, for the mass
  • 2 cups flour for tamales, for the mass
  • 2 1/2 cups meat broth, for the mass
  • 1 tablespoon baking soda, for the mass
  • 1 tablespoon salt, for the mass
  • 1 cup lard, for the mass
  • enough corn leaf, soaked

Preparation

In a blender, blend the chilies, garlic, onion, cumin, and oregano. Reservation.
In a pot, heat the butter and cook the sauce, cook for 5 minutes and add the pork. Let it cool.
In a bowl with a mixer, mix the butter until it changes color to a lighter color. When the butter changes color add the dough, salt and flour, mix for 5 minutes until it is integrated and there are no lumps.
Add the broth little by little until it has a not too liquid consistency as shown in the video.
Place a tablespoon of masa on the corn husk and smear to form a square, place a tablespoon of meat and fold the sheet on each side and the bottom to form the tamale.
In a steamer place the tamales upright so they do not spill the filling and cover them. Cook for 1 hour or until the tamale is cooked.
Serve on a plate and accompany your favorite drink.

PRESENTATION

On a plate and accompanied by a hot drink such as atole or champurrado.

TIPS

To hydrate the tamale leaves, we recommend that you immerse them in hot water so that they hydrate faster. You can substitute lard for vegetable shortening.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
237.3
kcal
11.87%
Carbohydrate, by difference
21.6
g
7.2%
Protein
10.8
g
21.6%
Total lipid (fat)
12
g
18.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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