I had the pleasure of being taught how to make tamales by the wonderful Sylvia . Where my father’s from having maize meal is a staple and I had not even thought about its versatility the meal cold be. We did a vegan and meaty version. I had my favourite accessories designer join me in making this gem. It’s a light-heavy meal but super filling. This meal takes hours so it’s one of those meals you can use for a bonding session with friend’s or family.
- 0.5 kg of beans
- 5 kg of pork
- 2 large onion, halved
- clove garlic
- 4 dried or fresh chillies, whichever you prefer
- 2 cups water
- 1 1/2 teaspoons salt
- 1/2 a cup of vegetable fat
- 2 cups maize meal if the maize meal is raw it needs to be pre-cooked to be soft
- 1 can beef broth
- 1 teaspoon baking powder
- 1/2 teaspoon salt
As I said the meal takes time mainly because the beans and pork take time. To reduce your cooking time you can use a pressure cooker.
- Add water, garlic and salt.
*The beans need to be soaked overnight before cooking.
You can place the pork/ beans in a pressure.
- Put either the fresh or dried chillies into a sauce pan, add water. Allow it to simmer and cool. There after blend the mixture. Strain it for later use.
- When the Pork is ready it should be shredded like pulled pork. The beans are left whole. Mix the pork/ meat in the chilli sauce.
- Soak the maize husks in warm water.
- If the maize has not been pre-cooked mix the maize meal, salt and baking powder into the broth. It should be soft or polenta like.
- Spread the maize meal onto the maize husks ¼ then add the pork/ maize filling. Roll it into the centre.
- Place the rolled tamales in a deep sauce pan that has an inch of water. Cover with a wet cloth and allow to steam for an hour.
Enjoy your tamales and you can use salsa to spice it up in the end.
Have a fabulous weekend.