Mangu

tamales

Next Dish: Seal Stew

Tamales are a traditional Mesoamerican dish made of masa (a dough made from corn) that is filled with meats, cheeses, fruits, vegetables, or chilies, then wrapped in a corn husk and steamed until firm. The wrapping is discarded before eating. Tamales are often associated with celebrations and holidays, particularly in Mexican and Central American cultures. The dish's history dates back several thousand years to various pre-Columbian cultures.

masa harina

dried onion flakes

diced green chile peppers

lard

baking powder

sour cream

salt

beef broth

chili powder

beef

corn husks

cumin

Recipe

Ingredients:

  • 2 cups masa harina

  • 1 (10.5 ounce) can beef broth

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/3 cups lard

  • 1 (8.25 ounce) can dried corn husks

  • 1 cup sour cream

  • 1 tablespoon dried onion flakes

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1 (4 ounce) can diced green chile peppers

  • 1 1/2 cups shredded cooked beef


Instructions:

  1. In a medium bowl, mix together masa harina, baking powder and salt. Stir in beef broth, and mix until dough forms. Set aside.

  2. Place lard in a separate bowl and whip until it is fluffy, adding more broth as needed. Mix the lard into the masa harina dough.

  3. Rinse the corn husks thoroughly, drain, and pat dry. Spread a thin layer of the masa dough onto the corn husks.

  4. In a separate bowl, mix sour cream, onion flakes, chili powder, cumin, salt, green chile peppers and shredded beef. Spoon this mixture into the center of the masa-lined corn husks.

  5. Fold the sides of the husks in toward the center, the bottom of the husk up and tie with a string.

  6. Arrange the tamales in a steamer, and steam for about 1 hour, or until the dough pulls away from the husk.