El Salvadoran tamales are a true treasure of traditional cuisine. Corn, the main ingredient since ancient times, has been the pillar of this delicious recipe that we now honor as part of our culinary legacy. Let me take you to discover the origin of this delicacy through the following recipe.
El Salvadoran tamales are an essential part of the country's traditional culinary heritage. Corn, the protagonist since ancient times, is the main ingredient of this culinary delight. Its origin and significance intertwine in a recipe that endures over time.
We hope you enjoy preparing this exquisite recipe together. Get to work in the kitchen!
Tamales
Ingredients
3 pounds of Corn dough
1 ½ pound of Lard or oil
6 cups of Chicken broth
Chicken stew
1 Container with olives, chopped potatoes, chili, capers
1 Hojas de huerta (leaf wrapping leaves)
Preparation
Step 1 : In a large saucepan, mix the dough with the strained chicken broth, adding it gradually so the dough becomes liquid.
Step 2 : Then, cook in a skillet with lard or oil for more than 30 minutes until it dries, resulting in a tender, green dough ideal for tamales.
Step 3 : In the center of a tamale leaf, place a portion of spread dough without exceeding the edges.
Step 4 : Add a spoonful of recado, a piece of chicken, potato, chili, olives, and capers.
Step 5 : Wrap it like a pillow and securely tie with thread or strips of leaves.
Step 6 : In a large pot, place two leaves at the bottom and arrange the tamales on top.
Step 7 : Pour water until it reaches halfway up the tamales, cover with more leaves, cover the pot, and cook for about 40 minutes.
Step 8 : When the leaves appear 'sweaty,' the tamales are ready to enjoy.
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