Traditional tamales
Origin of the recipe
Tamales are a traditional Latin American dish that has come down to us from ancient times. These cornmeal flatbreads, filled with meat, vegetables, or even fruit, wrapped in a corn or banana leaf and steamed, are a constant highlight of the hearty Christmas meal in South American countries.
What do you need for cooking?
Ingredients
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Chicken breast
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Chicken broth
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Corn leaves
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Butter
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Corn flour
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Vegetable oil
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Garlic
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Bay leaf
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Baking powder
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Salt
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Turmeric
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Chili sauce
Kitchen utensils
- Bowl
- A saucepan with a lid
- Saucepan
- shoulder blade
- Hand mixer
- Steamer insert
Step-by-step recipe
Step 1:
Place the chicken breast fillet in a saucepan, add garlic cloves, bay leaves and pour in boiling water.
Step 2:
Place the pan on the fire, bring to a boil, skim off the scum, cover with a lid and cook for 15-20 minutes over medium heat.
Step 3:
Soak dried corn husks in hot water for 30 minutes.
Step 4:
Remove the chicken from the pan and shred it.
Step 5:
Pour vegetable oil into a saucepan, add turmeric, add chicken fibers and fry, stirring for 3 minutes.
Step 6:
Place butter in a bowl, add salt, baking powder and mix with a hand mixer.
Step 7:
Add corn flour and mix with a hand mixer.
Step 8:
Pour in chicken broth and stir.
Step 9:
Spread out the soaked corn husk, place a portion of dough on it and flatten it.
Step 10:
Place a tablespoon of chili sauce on the resulting flatbread and spread it.
Step 11:
Place a serving of chicken, pour sauce over the top, fold the tamale in half, roll the corn husk into an envelope and tie the other end with a ribbon made from the husk.
Step 12:
Repeat with all tamales.
Step 13:
Pour boiling water into the pot, place the tamales in the steamer rack and cook, covered, for 2 hours.
Step 14:
Place the tamale on a plate and eat with the casing unwrapped.
Cooking tips
Dried corn leaves can be purchased from online stores.
Pour the chicken broth into the dough in portions and stir until you get a smooth dough.
