Traditional Mexican tamales made with a savory masa dough and filled with seasoned pork, wrapped in corn husks, and steamed to perfection. They are a delicious and comforting staple in Mexican cuisine.
Ingredients:
Dried Corn Husks - 20
Garlic Cloves - 4
Bay Leaves - 2
Cumin - 1 tsp
Salt - 1 tsp
Paprika - 1 tsp
Water - 4 cups (1L )
Lard - 7 oz (200g)
Masa Harina - 4 cups
Chicken Stock - 2 cups
Pork Shoulder - 2.2 lbs (1 kg)
Instructions
Rinse the corn husks and soak them in warm water, making sure they are fully submerged. Set aside.
In a large pot, combine the pork shoulder, garlic, bay leaves, cumin, salt, paprika, and water. Bring to a boil, then reduce heat to low and let simmer for 2-3 hours, until the meat is tender.
Remove the pork from the pot and shred it with 2 forks. Set aside.
Strain the remaining liquid from the pot into a container and reserve for later. Discard the garlic and bay leaves.
In a separate mixing bowl, cream the lard until fluffy. Add in the masa harina and mix until well combined. Gradually add in the reserved liquid, chicken stock, and salt, mixing until you get a dough-like consistency.
Spread the dough evenly onto each soaked corn husk, leaving a little room around the edges. Place a spoonful of the shredded pork in the center of the dough. Fold the husk lengthwise, then fold the bottom end up and the top end down to seal the tamale. Re
Place the tamales in a steamer basket, with the open end facing upward. Steam over low heat for 45-60 minutes, until the dough is firm and cooked through.
Serve hot with your favorite toppings, such as salsa, sour cream, or guacamole. Enjoy!
A sizzling stone mortar filled with a medley of grilled seafood such as shrimp, fish, octopus, and scallops, cooked in a spicy tomato-based sauce. It's a visually impressive and delicious seafood dish.
Tacos filled with the tender and flavorful slow-roasted pork known as cochinita pibil, typically accompanied by pickled onions and a splash of citrus juice. They are a Yucatecan specialty with a unique blend of flavors.
Baja-style fish tacos made with crispy beer-battered fish, served in tortillas with cabbage slaw, crema, and salsa. They offer a delightful combination of textures and flavors.
Succulent pieces of pork simmered in a tangy and vibrant green salsa made with tomatillos, green chilies, onions, and cilantro. It's a classic Mexican dish with a delightful kick of heat.
Tacos filled with tender and flavorful beef tongue that has been slow-cooked until tender and seasoned with herbs and spices. They are often garnished with onions, cilantro, and salsa.
A moist and slightly sweet corn cake made with fresh corn kernels, eggs, milk, sugar, and butter. It has a delicate texture and a hint of corn flavor, often served as a dessert or a sweet accompaniment to a savory meal.
Tamales made with a savory masa dough filled with shrimp cooked in a tomato-based sauce seasoned with spices, herbs, and chili peppers. They are wrapped in corn husks and steamed to perfection.
A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.
Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.
Colorful and delicate almond meringue cookies sandwiched together with a creamy filling. Macarons come in a variety of flavors such as pistachio, raspberry, and chocolate, and are a popular French confectionery enjoyed around the world.
Similar to gulab jamun, kala jamun is a darker variation where the milk solids dumplings are fried until they turn dark brown. Kala jamun has a slightly caramelized flavor and is often enjoyed as a dessert.
Soft and creamy cottage cheese (paneer) and potato dumplings served in a rich and flavorful tomato-based gravy. Malai kofta is a popular vegetarian main course option, often enjoyed with rice or naan.
A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.
A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.