Salvadoran Tamales Recipe

ByFoodsDiary Staff

Ingredients to make Salvadoran Tamales:

  • 1 handful of mint
  • 1 handful of parsley
  • 2 kilograms of corn
  • 4 units of Indian hens
  • 1 kilogram of potato
  • 1 kilogram of green beans
  • 1 kilogram of Loroco (aromatic flower in bud)
  • 1 kilogram of Tomatoes
  • 3 units of large onions
  • 5 units of green chiles
  • 1 branch of Celery
  • 2 packages of Relax (mix of species)
  • 2 bottles of Oil (some like lard, can be 2 pounds)
  • 237 milliliters of chicken broth
  • 2 garlic cloves
  • 1 pinch of Annatto to taste
  • 1 pinch of salt to taste
  • 4 units of hard boiled eggs (optional)
  • 1 wedge of butter cheese (optional)
  • 2 dozen tender banana leaves without cuts

How to make Salvadoran Tamales:

1.STUFFED CHICKEN

2.The hens are placed in a large container covered with water. Add salt to taste.

3.When they are soft, add an onion cut into 4 parts, the aromatic herbs, and half a bulb of garlic. Let them cook 10 more minutes.

4.When they are ready, they are left to cool and the meat is separated from the skin, bones and entrails. The filling of our tamales is pure poultry meat and without leftovers.

5.SALSA Blend the tomatoes, 2 onions, a garlic bulb, 1.5 bags of relaxation (previously roasted), the green chiles, achiote (Salvadoran vegetable dye).

6.It also includes, (and this is one of the main tips of Salvadoran tamales), the skin and other parts of the hen. All totally ground in a single sauce.

7.In a pan add enough oil to cook the sauce, add 4 ounces of broth and stir until boiling.

8.MASS Put the corn, adding 1 cup of lime (mining product) and water until it is covered.

9.Waiting for it to be soft. Cooking time is approximately 1 hour on high heat. This corn must be ready one day before preparing the tamales.

10.The corn is washed very well and taken to the mill. Take care that you have a very consistent and not thick dough, since every detail is an elementary part to obtain a delicious tamale at the end.

11.Mix the remaining broth from the cooked chickens with the dough, add 4 oz. of broth, 3 cups of sauce and the 2 bottles of oil. If necessary, add more water until a smooth paste is obtained (like for making bread).

12.It is cooked over low heat until it boils, during which time it must be stirred constantly, preventing it from sticking to the container. A wooden “pallet” is used for this. Let her cool down.

13.VEGETABLE FILLING the potatoes are peeled and cut into small pieces; the vein of the green beans is separated and cut into 1 cm pieces; the lorocos are taken and each slice is cut into two parts; everything is placed in separate containers.

14.WRAPPING Take the banana leaves (normally they are sold fresh) and put them in the sun for about 2 hours, or pass them through boiling water, a faster process, to make them pliable. They are passed through a crate with water to sanitize them and then they are placed in small groups.

15.DESIGN OF TAMALES Take a portion of banana leaf of 30 x 40 cm (approximately), and place 1/2 cup of dough in the center, open a wide hole in the center and put 1 tablespoon of dough. Sauce, a good piece of meat, 3 pieces of potato, a gajita of lorocos (they provide an exotic flavor and aroma), some pieces of green beans.

16.It is that this filling is in the center, it is wrapped and secured.

17.If desired, it is possible to add 2 cm of cheese or 1/4 of a hard-boiled egg (optional).

18.When the tamales are wrapped, they are cooked for about 1 hour, in a recent large pot and covered with water. They are quick to cook since most of the ingredients are cooked.

 

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