Real Traditional Tamales Recipe #13332
really traditional, and very good
by Manuel Rios
4 hours | 2 hours prep
SERVES 20
- 1 kg lard
- 1 kg cornflour (white corn Mexican)
- 4 chicken breasts
- 5 jalapenos
- 1/2 onion
- 8 small green tomatoes or 3 red tomatoes
- 20 corn husks, dry (if you cant find any dry youll have to get them in the market with the corn and let them dry)
- 25 g chopped parsley
- You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy.
- Add the flour, and keep beating it.
- Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa.
- In another pot, put some water and the chicken, and boil them.
- Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa
- Keep doing this until the mixture is gone
- Steam them in an oversized pot.
- In mexico we use special pots, you can use any but be sure to cook them in the vapor.
- Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
- When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.
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5 stars