TAMALES DE CAMBRAY ESTILO HONDUREÑO (TAMAL DE CAMBRAY)

Prepare the stew by toasting the spices in a frying pan until they release their essential oils.

In another hot pan, add 2 tablespoons of oil, then add chopped onions, chopped peppers, and grated garlic. Stir until the onion becomes transparent, about 2-3 minutes.

Add the ground beef to the pan, stirring constantly to break up any lumps and seal the meat until it changes color.

Season the beef with salt and pepper, then add the freshly ground spices, bay leaves, rosemary, and oregano.

Add diced potatoes, carrots, peas, and chopped cilantro to the beef mixture and stir to combine.

Pour in chicken or beef broth, vegetable broth, or water, followed by tomato puree. Cover and let it cook for 15-20 minutes, checking occasionally.

Fry the apple cubes in a separate pan until sealed, then add raisins, candied fruit, lemon juice, sliced olives, and sweet jaz to the stew. Cook for about 5 minutes and let the stew cool to room temperature.

Prepare the dough by mixing 1 kg of corn dough with salt, ground pepper, ground cumin, and a sauce made from garlic, tomato, onion, and pepper blended with broth or water.

Knead the dough with an electric mixer or by hand, adding lard or oil until it reaches the desired consistency, adjusting with more corn flour if necessary.

Make the ricotto by mixing 2 cups of water with 1 cup of broth and 1 to 1.5 cups of corn flour, then adding tomato puree, achiote, and seasoning. Cook until thickened for 2-3 minutes.

Assemble the tamales by taking a banana leaf, spreading dough on the smooth side, adding ricotto and guizo, and wrapping it up.

Equipment Needed

Spice Level:

Dietary

Allergens