Traditional Mexican Tamales
Tamales are traditional throughout the year in Mexico, but there is one special day of the year when they are prepared as part of a celebration: After the day of Kings and the usual roscón (round cake with a hole in the middle). It is tradition to put a small figurine inside the cake and if someone finds a monkey or child figure on the 2nd of February he or she must invite others to eat tamales. Many people often buy them pre-made, but we propose different recipes to prepare at home that day or any other day with these traditional delicacies of Mexican cuisine.
Pork Leg Tamales
Ingredients
For the Dough:
- 1kg of Corn dough
- 250g of vegetable or pork lard
- 3 Ancho Chilies
- 1 tbsp. of Baking Powder
- 1 tbsp. of salt
- 2 cloves of garlic
- 1/4 tsp. of oregano
For the Filling :
- 700g Leg of Pork
- 1 Poblano Chili
- 3 Tomatoes
- 1/2 an Onion
- 1 Potato
- 2 carrots
- 25-30 Maize leaves
- 1 tsp. of pepper
- 1/4 tsp. of oregano
- 1 tsp. of salt
Procedure
For the dough:
- Moisten the corn leaves to hydrate them. Leave them until they are soft.
- Put the butter in a saucepan until it melts and turns slightly golden.
- Rinse chilies, remove the seeds and veins, and boil in a little water for about 5 minutes or until tender.
- Blend chilies with the same boiling water, oregano and garlic.
- Mix the corn dough with the butter, mashed chilies, baking powder and salt with the help of a hand or blender. It should be a smooth consistency and not stick to your fingers.
- Roll out the dough on a piece of corn, put some of the filling on top, fold and tie with leaf cut corn strips.
- Place in a steamer and cook for about 1 hour and 30 min.
For the filling:
- Cook the pork leg with salt, pepper and oregano.
- Roast the poblano chile and let stand in a sealed bag. Remove the skin, seeds and cut into strips.
- Chop vegetables into sticks (carrots, potato and tomatoes)
Slice the onion. - Sauté the onion and other vegetables in a pan. Add the shredded pork meat, season with salt and pepper.
- Use as a filling for tamales.
Corn tamales stuffed with pork and poblano chili
Ingredients
For the filling:
- 1/4 kg. of poblano chilies
- 1/4 kg. of Pork tenderloin
- 3 Tomatoes
- 1/2 Onion
- 2 tbsp. of pork or vegetable fat (lard)
- Salt (sufficient amount)
For the dough:
- 25 Baby corns and leaves
- 1 ½ cups of vegetable lard
- 1 tbsp. of salt
- 1 tbsp. of Baking Powder
Preparation
For the filling:
- Cook the pork with salt and pepper.
- Roast the poblano chilies, place in an airtight bag and let stand for 10 minutes.
- Remove the skin, seeds and veins from the chilies then chop into strips.
- Roast the tomatoes and blend with onion.
- Heat the butter and sauté the poblano chilies and previously shredded beef. Add tomato sauce and season with salt. Bring to the boil and simmer until thickened.
For the dough:
- Remove the leaves of corn, wash and set aside.
- Shell and grind the corn beans in a blender or processor.
- Melt the butter and add the salt, ground corn and baking powder. Mix vigorously until it forms a thick dough.
- Spread on a piece of corn, place the filling on top, fold and close.
- Place in a steamer and cook for about 1 hour and 30 min.
Uchepos (Sweet corn tamales)
Ingredients
- 6 soft Corns
- 6 cups of milk
- 1¾ cups of sugar
- 1 tsp. of bicarbonate
- 1 tsp. of Vanilla extract
- 20 corn leaves
Preparation
- Moisten the corn leaves in warm water until soft.
- Shell the corn and blend with milk.
- Strain the mixture and place in a saucepan.
- Cook over a medium heat and add sugar, baking soda and vanilla.
- Leave on medium or low heat until the mixture has a thick, dense consistency.
- Dry the corn leaves and place the corn dough on top.
- Wrap and refrigerate – no need for steaming.