The holiday season is approaching and with it come the famous inns and Christmas celebrations. It’s your turn to organize an inn for your friends and family, and you want to show off but you don’t know what to prepare to amaze them? Well, we have something different, special and delicious that could work perfectly for that occasion. What do you think of some delicious Mexican tamales? No, no, no, they are not the traditional tamales made from corn dough… We bring you some exquisite corn and meat tamales!
We invite you to stay with us and discover this different way of preparing easy tamales, which you will love for their texture and flavor. In addition to having an unparalleled filling. Believe it! You cannot lose this. Join us to prepare them together and leave everyone you invite to your posada open-mouthed.
Ingredients to make corn and meat tamales:
For the mass:
- 12 pieces of fresh corn
- 120 grams of lard
For the filling:
- 700 grams of Pork meat in medium pieces
- 1 kilogram of red tomato
- 5 pieces of green Serrano chili
- 3 bay leaves
- ½ onion
- 1 clove garlic
- 1 pinch of salt
- 1 package of dried corn husks.
How to make corn and meat tamales:
Here are the ingredients that we will use to prepare these delicious corn and meat tamales. To start these Veracruz style tamales we are going to place the pieces of pork in a saucepan with enough water to completely cover the meat, put them over medium heat and add the bay leaves, a piece of onion and the garlic. Let it cook for approximately 50 minutes. Once cooked, remove it from the broth and set aside for a moment. Meanwhile, we place the dry corn husks to soak so that they soften, we will leave them in the water until they are used to form the corn tamales.
On the other hand, we take the red tomatoes, the onion and the Serrano peppers and place them on the Comal in order to roast them, they must be on high heat, and we must be changing their position from time to time until they are almost black, we leave Red tomatoes take longer than chili peppers and onions since they roast faster. This will take approximately 20 minutes, you must be careful because if you do not change position they can burn and thus they are no longer useful for making Mexican tamales. Once the tomatoes, chilies and onion are ready, we add them to the blender along with a splash of water and proceed to blend them to form a smooth sauce for easy tamales. We reserve a moment. On the other hand we take the corn, peel them very well and shell them with the help of a knife. We place them in the blender along with half of the butter, which we must ensure is melted. Then we proceed to blend, and if the dough is still very thick, add a little of the meat broth, just a little so that the corn dough does not get watery. It should be seen as in the following image. Let it rest for 5 minutes. Add the other half of the butter and beat a little. Let it rest for a moment more.
We take the roasted red tomato sauce and place it in a saucepan where we are going to let it boil for approximately 5 minutes. After 5 minutes, add the perfectly cooked pieces of pork to the sauce and let everything season for another 10 minutes, add a pinch of salt and pepper. When the stew for the Veracruz-style tamales is ready, we remove it from the heat and reserve a moment. On the other hand, in the steamer we place the water and the grid which we will cover with pieces of corn husks that are already soft to generate a better cooking of the corn and meat tamales.
We take one of the corn leaves and spread a tablespoon of corn dough inside it, spreading it very well inside, trying not to spill over the sides. Now we take a little of the stew with the pork, we place it right in the middle of the dough inside the corn husk. We close and fold the tamale leaf so that neither the dough nor the filling will spill. We arrange the corn and meat tamales inside the steamer and cover them very well to ensure that the steam does not escape and cook the Mexican tamales. Let them cook over medium heat for about an hour and a half. We take care that the water in the steamer does not run out because if this happens our Veracruz-style tamales will not cook well. After this time we make sure that the corn and meat tamales are well cooked, we know this when the corn dough no longer adheres to the corn husk.
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.
