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 honor today in our culinary legacy. Let me take you to discover the origin of this delicacy through the following recipe.
Salvadoran tamales are an essential part of the country's traditional cuisine. Corn, a 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. Let's get to work in the kitchen!
Before you begin, we recommend as an alternative the delicious recipe from Tamales de elote on a friendly site.
Tamales
Ingredients
3 pounds of Corn masa
1 ½ pound of Lard or oil
6 cups of Chicken broth
Chicken stew
1 Container with olives, chopped potatoes, chili, capers
1 Banana leaf
Preparation
Step 1 : In a large pot, mix the masa with the strained chicken broth, adding it gradually to make the masa liquid.
Step 2 : Then cook in a pan with lard or oil for more than 30 minutes until it dries, obtaining a tender and green masa ideal for tamales.
Step 3 : In the center of a banana leaf, place a portion of extended masa without exceeding the edges.
Step 4 : Add a spoonful of recaudo, a piece of chicken, potato, chili, olives, and capers.
Step 5 : Wrap it like a pillow and tie it securely with thread or leaf strips.
Step 6 : In a large pot, place two leaves at the bottom and arrange the tamales.
Step 7 : Pour water halfway up the height of the tamales, cover with more leaves, cover the pot, and cook for about 40 minutes.
Step 8 : When the leaves look "sweaty," the tamales will be ready to enjoy.
If you liked this recipe, you’ll surely love the dishes at Timbales de centolla or Ceviche de plátano de costa rica from our recipe collections.
