Tamale with pork – a detailed recipe for cooking. Share with friends: 
Photo of the dish: Kat Toych Time: 3 hours. 55 minutes Difficulty: medium Quantity: 24 tamale. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.2 kg boneless pork shoulder, cut into 7 cm. pieces
- 1 onion, cut into four parts
- 4 sprigs of fresh thyme or 2 tsp. dried thyme
- 2 tsp dried oregano
- 2 bay leaves
- 12 peas of black pepper
- 24 pcs. dried corn leaves
- 2 tsp ground cumin
- 1/3 Art. and 1/2 tsp chili powder (spice mix with chili pepper see recipe here)
- 1 clove of garlic, chop
- 2 tsp wheat flour
- 2 tsp Sahara
- 1 tbsp. l vegetable oil
- 4 tbsp. cornmeal
- 1 1/3 Art. lard
- Coarse salt
Recipes with similar ingredients: pork, onion, thyme, oregano, bay leaf, black peppercorns, corn husks, cumin, garlic, flour, corn flour, lard, chili seasoning
Recipe preparation:
- Prepare the filling: put the chopped meat in a pan and pour 6 tbsp. cold water. Add 2 tsp. salt, onion, thyme, oregano, bay leaves and peppercorns, cover and bring to a boil. Reduce the heat and adjust the temperature, so that the water boils slightly, and stew the pork until the meat becomes soft, 1.5 – 2 hours. Transfer meat to a dish and divide into fibers. Strain the broth, return to the pan and keep warm.
- Meanwhile, put the corn leaves in a bowl and pour hot water. Press on top of the dish so that all the leaves are completely plunged. Soak until leaves become flexible, about 1 hour.
- Mix pork, cumin, 1/3 tbsp in a large pan. powder chili, garlic, wheat flour, sugar, vegetable oil and 1 tbsp. meat broth. Bring to a boil and cook over medium heat, stirring occasionally until liquid evaporates, approximately 25 min
- Prepare the dough: mix in a large bowl of corn flour, lard, 2 tsp. salt, 1/2 tsp chili powder and 2 2/3 tbsp. meat broth. Knead the dough until smooth.
- Prepare tamale: remove leaves from water and wipe dry. Spread the leaves on a clean surface, and discard small and torn. Put in the center of each sheet 3 tbsp. l dough and spread over the entire surface, departing from each edge 2.5 cm. Then put on the dough in the center of 2 tbsp. l pork, and spread over the entire length. Wrap tamale roll, so so that the filling remains inside the dough. Then tuck with end edges and bandage with kitchen thread.
- Place the steamer basket in a large pot with filled with 3-5 cm. water. Put tamale in a basket and cover pan lid. Bring water to a boil and steam tamale, until the dough is separated from the leaves, approximately 1 hour. Remove tamale from a double boiler and cool slightly.
