Tamales de carne con chile rojo, estilo norteños! Mary Camacho

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Introduce the recipe for northern-style tamales with green sauce.

Mention the ingredients used for the tamales.

Use 3 kg of masa de maíz nizam maliz or harina de maíz prepared as per package instructions.

Soak the corn husks in warm water to soften them for wrapping the tamales.

Remove stems and seeds from 10 chiles guajillo and 10 chiles ancho and soak them in warm water.

Cook 2 kg of pork leg with a piece of onion, 2 bay leaves, half a head of garlic, and salt in enough water until tender.

Skim off the foam that forms on the broth while the meat cooks.

Once the meat is cooked, reserve some broth for the masa and shred the meat once it cools.

In a large pot, mix 3 kg of masa with 3 tablespoons of baking powder and 3 tablespoons of salt (adjust to taste).

Add 200 g of lard for each kg of masa and mix well.

Incorporate a bit of the blended chile for color and some reserved broth to achieve a manageable consistency for the masa.

Taste and adjust salt in the masa as needed.

Shred the cooked pork and prepare the filling.

In a skillet, heat some oil and sauté 1/4 onion until soft.

Add the reserved blended chile and some pork broth to rinse the blender.

Season the mixture with 1 tablespoon of chicken bouillon, garlic powder, black pepper, and cumin.

Once it starts to boil, add the shredded pork and more broth if necessary, then cover and cook for 10 minutes.

Prepare to wrap the tamales by spreading masa on the corn husk, leaving the top part without masa for folding.

Add sufficient filling and fold the tamales properly.

Place the wrapped tamales in a steamer with water up to the marked level and add a tablespoon of salt to the water.

Cover the tamales with leftover corn husks and a damp cloth to retain steam.

Seal with a plastic bag and cover with a lid, then steam on high heat for 45 minutes to 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens