Tamale
2 hours Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Tamale – a Mexican cuisine traditional recipe, we often use parchment paper or foil for baking or to preserve juiciness, banana or corn leaves are used in tamal for this. The filling for tamal can be different, it can be meat or vegetarian, or it can be sweet. As for meat, it can also be anything to your taste. You can take a ready-made tamal with you to a picnic and, as we are accustomed to baking potatoes, bake the tamal as well, of course without first unrolling it.
Recipe Ingredients
Cooking Recipe
To cook tamale recipe, finely chop the garlic and onion. Peel the tomatoes and chop finely. Wash chili peppers and carrots and chop finely too. Wash, dry and chop mint leaves.
Peel the chicken fillet and cut into small pieces. Heat vegetable oil in a frying pan, put chopped chicken fillet and simmer over medium heat until the meat changes color. Then add garlic, onions and carrots. Then add bay leaves, mint and boiled beans. After 10 minutes of stewing, add finely chopped chili peppers and tomatoes. Simmer everything under a lid over medium heat for 15-20 minutes.
Separately, you need to cook the tortilla dough. Pour water into cornmeal and knead the dough. Cover the dough with foil and set aside for 10-15 minutes, and then knead the smooth dough. Roll out the prepared tartilla dough thinly, about 3 mm, and cut out circles with a saucer.
Soak corn leaves in hot water. You can use the leaves after boiling the corn. Put a tortilla on a sheet, prepared filling on top, and roll or tie the ends like candy.
Put the prepared tamal in a steamer for 20-30 minutes. Serve tamales unwrapped with hot sauce. It is worth noting that corn or banana leaves are only used to cook tamales, you do not need to eat them.