The December era is approaching and with it the famous Christmas inns and celebrations arrive. It is your turn to organize a inn for your friends and family, and you want to show off but do you not know what to prepare to leave them amazed? Well, at recipes.net we have something different, special and delicious that could work perfectly for that occasion. What do you think of rich Mexican tamales? No, no, no, they are not the traditional tamales made of corn dough … we bring for you some exquisite tamales of corn and meat! We invite you to stay with us and discover this different way of preparing easy tamales, that you will love it for its texture and flavor. In addition to having an unmatched filling. Believe it! you can not lose this. Join us to prepare them together and leave everyone who invites your inn with your mouth.
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Between | 🤯 Media |
| Ingredients to make corn and meat tamales: |
| For the dough :: 12 pieces of fresh elot 120 grams of lard | For the filling :: 700 grams of pork in medium pieces 1 kilogram of red tomato 5 pieces of chili serrano green 3 sheets of laurel ½ onion 1 clove of garlic 1 pinch of salt 1 package of Dry corn leaves. |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make corn and meat tamales:
1. Below we present the ingredients that we will use for the preparation of these delicious corn and meat tamales.
2. To start these veracruz style tamales we will place the pieces of pork in a saucepan with enough water to fully cover the meat, we put them over medium heat and add the laurel leafs, a piece of onion and the Garlic. We let it cook for approximately 50 minutes. Once cooked we remove it from the broth and reserve a moment.
3. Meanwhile we place the dried corn leaves to soak so that they soften, we will leave them in the water until the use of the corn tamales.
4. On the other hand we take the red tomatoes, the onion and the mountain chile , we leave the red tomatoes more time than chiles and onion since these are rushed faster. In this we will take approximately 20 minutes, you must be attentive because if you do not change position they can burn and so they no longer serve to make Mexican tamales.
5. Once the tomatoes, chiles and onion are ready, add them to the blender along with a splash of water and proceed to liquefy them to form a homogeneous sauce for easy tamales. We reserve a moment.
6. On the other hand we take the corn, we peel very well and weaken them with the help of a knife.
7. We place them in the blender along with half of the butter which we must ensure that it is melted. Then we proceed to liquefied, and if the dough is still very thick, add a little of the meat broth, just a little so that the corn dough is not agreed. It must be observed as in the following image. We let it rest 5 minutes. We add the other half of the butter and beat a little. Let me rest for another moment.
8. We take the roast red tomato sauce and place it in a saucepan where we will let it boil for approximately 5 minutes.
9. After 5 minutes, we add to the sauce the perfectly cooked pork pieces and let everything be seasoned for another 10 minutes, add a pinch of salt and pepper. When the stew is ready for the Veracruz style tamales, we remove it from the heat and reserve a moment.
10. On the other hand in the steamer we place the water and the grid to which we will cover with pieces of corn leaves already soft to generate a better cooking of the elot and meat tamales.
11. We take one of the corn leaves and we spread a tablespoon of corn dough, spreading it very well inside trying that it does not spill on the sides.
12. Now we take a bit of the stew with pork we place it right in the middle of the dough inside the corn leaf.
13. We close and fold the tamal leaf so that neither the dough nor the filling is going to be spilled.
14. We accommodate the tamales of corn and meat inside the steamer and cover them very well to ensure that the steam does not escape and cook the Mexican tamales. We let them cook over medium heat for about an hour and a half. We take care that the steamer water is not going to end because if this happens our Veracruz style tamales will not cook well.
15. After this time we make sure that the elot and meat tamales are well cooked, we know this when the corn dough is no longer adhered to the corn sheet. And ready! You can offer them to your guests who will be fascinated by their special flavor. You can accompany these delicious corn and meat tamales with a hot punch or an exquisite cookie atole.
