Published by: Quepasa Recipes

1 lb boiled pork, shredded
2 lbs corn dough
1 lb white vegetable fat
1 to 2 cups beef stock
1 tsp baking powder
15 to 20 Anaheim dried chilies
10 garlic cloves
1 lb pitted olives
Bay leaves and oregano
Powdered chicken consommé
Salt and pepper
Oil (as much as you need)
90 corn leaves (washed and rinsed)

Servings: 30
Preparation Time: 2 Hrs. 0 Min.
Cooking Time: 45 Min.


Boil the dry chilies, garlic, bay leaves, oregano,
pepper, and chicken consommé for 10 to 15
minutes. Blend and drain. Heat some oil in a pan
and fry the blended chili until it boils; add the
shredded pork and stir until it boils again.
Remove from the heat and allow to cool.

Cream the vegetable fat in a mixing bowl, until
it has a light and soft consistency. Add the corn
dough little by little and continue whisking; at
the same time, add some salt and baking powder.
Add some beef stock and check the salt. Whisk
vigorously to give some air to the dough (*you
know it’s ready when you drop a small dough ball
into water and it floats; if it doesn't you must
keep whisking).

Spread 1 or 2 tablespoons of the dough in each of
the corn leaves; then add a tablespoon of the
filling and an olive; fold the leaves in order to
form a small package.

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