Tamales Tucumanos

🧂 Ingredients

• 1 kg Corn masa (fresh or pre-cooked)(If using dried corn, soak overnight and cook until tender before proceeding. Fresh masa is ideal for texture.)
• 500 g Beef chuck or stewing beef, cut into small cubes
• 200 g Pork fat (lard), rendered or from a good quality cut(This is crucial for flavor and texture. If unavailable, use a mix of butter and vegetable oil, but the flavor will be different.)
• 1 medium Red bell pepper, finely diced(Adds sweetness and color to the filling.)
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tbsp Paprika (sweet)
• 1 tsp Cumin, ground
• 1 tsp Oregano, dried
• to taste Salt
• to taste Black pepper, freshly ground
• 1 cup Beef broth or water
• 40 large Corn husks, soaked in hot water until pliable(Soak for at least 30 minutes in hot water, then drain and pat dry.)

👨‍🍳 Instructions

1. 1

   Prepare the Meat Filling: In a large pot or Dutch oven, heat a tablespoon of oil or some of the pork fat over medium-high heat. Brown the cubed beef on all sides. Remove the beef and set aside. Add the chopped onion and diced red bell pepper to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Return the beef to the pot. Stir in the paprika, cumin, oregano, salt, and pepper. Pour in the beef broth or water. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender. The liquid should reduce to a thick, rich sauce. Taste and adjust seasoning. Let cool slightly.

   ⏱️ 2 hours
2. 2

   Prepare the Masa: In a large bowl, combine the corn masa with the rendered pork fat. Gradually add a little warm water or broth (about 1/2 cup to start) and mix until you achieve a smooth, pliable dough consistency, similar to thick mashed potatoes. It should not be sticky. Season generously with salt. You can test the masa by dropping a small piece into a glass of cold water; if it floats, it's ready. This step is crucial for the tamales' texture.

   ⏱️ 30 minutes
3. 3

   Assemble the Tamales: Lay a soaked corn husk flat. Spread about 1/4 cup of the masa dough onto the wider end of the husk, forming a thin, even layer. Place about 2 tablespoons of the cooled meat filling in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom of the husk up to enclose the tamale completely. If needed, use a second husk to wrap the first one for extra security. Repeat with the remaining masa and filling.

   ⏱️ 1 hour
4. 4

   Steam the Tamales: Arrange the assembled tamales upright in a large steamer pot or a pot with a steamer insert. Ensure they are packed snugly but not so tight that steam cannot circulate. Add water to the pot, making sure it doesn't touch the bottom of the steamer basket. Cover the tamales with extra corn husks or a damp kitchen towel to prevent them from drying out. Cover the pot tightly with a lid. Bring the water to a rolling boil over high heat, then reduce to medium-high and steam for 1.5 to 2 hours. The tamales are ready when the masa pulls away cleanly from the husk and feels firm to the touch. Check the water level periodically and add more boiling water if needed.

   ⏱️ 2 hours

💡 Pro Tips

• ✓Tamales Tucumanos are a beloved specialty from the Tucumán province of Argentina.
• ✓These are often prepared for large family gatherings, festivals, and holidays.
• ✓Making tamales is a wonderful opportunity for a family activity, with different members contributing to the assembly process.

🔄 Variations

• Experiment with different meat fillings such as chicken, pork, or a combination.
• For a sweet version, omit the savory filling and add a sweet masa mixture with raisins, sugar, and cinnamon.

🥗 Nutrition

Per serving