INGREDIENTS:
for 6 pax
1 KG OF CORN MASA
1 KG OF PORK LEG OR RIBS, CHICKEN OR CHEESE WITH POBLANO STRIPS FOR FOLLINGS. (meat must be shredded and dresses with a sauce)
1KG GREEN TOMATILLO AND CILANTRO ( for pork meat)
1KG RED TOMATOES (for chicken picadillo)
2 CLOVES OF GARLIC.
½ ONION.
SALT YOU TASTE.
300 GR PORK LARD OR OIL
10 green tomatillo husks boiled in 1/2cup of wáter.
100 gr TEQUESQUITE OR BAKIN SODA (powder)
Instructions:
1. BANANA LEAVES (soak in hot water for half hour for they become more flexible or roast on a flat pan) OR CORN HUSKS (soak in water for at least 1 hour until soft) FOR WRAPPING TAMALES.
2. MIX THE CORN FLOUR (masa) , CHICKEN OR PORK STOK, FAT OR SHORTENING, BAKIN POWDER, AND SALT YOU TASTE, UNTIL COMPLETELY INCORPORATED AND FREE OF LUMPS.
3. OPEN ONE CORN HUSK AND FILL THE CENTER WITH 2 TBSP. (corn mixture leaving room at each lengwise end).
4. With the back of a spoon, make an impression in the down the center of mixure and fill impression with filling of your choice.
5. EXTEND THE BANANA LEAF END BRUSH WITH A THIN LAYER OF DOUGH, PUT THE MEAT ON THE ENTIRE SHEET .
6. FOLD OVER SIDES OF HUSK, ONE AT A TIME TO ENCLOSE FILLING.
7. PUT THE TAMALES IN A STEAM POT FOR 1 HOUR AND SERVE WITH SAUCE OF YOUR TASTE.
