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Tamales en Hoja
Steamed corn masa parcels, typically filled with seasoned pork or chicken, wrapped in corn husks. A beloved festive dish across Latin America, with Cuban variations.
đ§ Ingredienser
- 24 large Corn husks(soaked in warm water for at least 30 minutes)
- 1.5 lb Pork shoulder(cut into 1-inch cubes)
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1/2 cup Tomato sauce
- 1 tsp Cumin
- 1 tsp Oregano
- 1 Bay leaf
- 2 cups Water
- to taste Salt
- to taste Black pepper
- 4 cups Masa harina
- 1 cup Lard or vegetable shortening(softened)
- 2 cups Chicken broth or water(warm)
- 1 tsp Baking powder
đšâđł Instruktioner
- 1
Prepare the filling: In a pot, combine pork, onion, garlic, tomato sauce, cumin, oregano, bay leaf, 2 cups of water, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until pork is very tender. Remove bay leaf. Shred the pork and set aside, reserving the sauce.
â±ïž 1 hour 30 minutes - 2
Prepare the masa: In a large bowl, combine masa harina, softened lard or shortening, warm broth or water, and baking powder. Mix until a smooth, soft dough forms. Season with salt.
đĄ Proffstips: The masa should be the consistency of thick cake batter or soft cookie dough. - 3
Assemble the tamales: Lay a soaked corn husk flat. Spread about 1/4 cup of masa onto the wider end of the husk, leaving a border. Place about 2 tablespoons of the pork filling in the center of the masa. Fold one side of the husk over the filling, then fold the other side to meet it, creating a seam. Fold the pointed end of the husk up. If needed, use a second husk to wrap for extra security.
- 4
Steam the tamales: Arrange the tamales upright in a large steamer pot, ensuring they don't touch the water. Cover with a layer of extra corn husks or a clean kitchen towel, then place the lid on tightly. Steam for 1 to 1.5 hours, or until the masa is firm and easily pulls away from the husk.
â±ïž 1 hour 30 minutesđĄ Proffstips: Add more water to the steamer if it runs low during cooking. - 5
Let the tamales rest for about 10-15 minutes before serving. Serve hot, drizzled with some of the reserved pork sauce.
â±ïž 15 minutes
đĄ Proffstips
- âSoaking the corn husks is crucial to make them pliable and prevent tearing.
- âThe consistency of the masa is key; it should be soft but not sticky.
- âDon't overfill the tamales, as this can make them difficult to fold and cook properly.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Fill with shredded chicken seasoned with sofrito.
- Add olives, capers, or raisins to the pork filling for a more complex flavor.