Tamales norteños Recipe (Northern Tamales)
• 12 dried corn husks
• 2 cups of fine cornmeal
• 30 cubic inches of water or broth
• 3 tablespoons of lard
• 20 ounces of minced beef
• 1 tablespoons of paprika
• 1 teaspoon of cumin
• 2 hard-boiled eggs
• 3 tablespoons of seedless raisins
• 2 ounces of green olives
• 1 small onion lightly fried in oil.
Submerge the corn husks in hot water to make it softer and drain. In a saucepan, cook the cornmeal with the water or broth. Once it is thick, spread an abundant portion over two cross-like corn husks. Sauté the meat and sprinkle some drops of water. Once the meat is cooked, add salt, pepper, paprika, oregano and cumin. Remove the saucepan from the heat and add the chopped hard-boiled eggs, the soaked raisins, the chopped and pitted olives and the onions, and mix all together. Put a little of filling over the cornmeal preparation and wrap the corn husks up, obtaining a package-like shape. Tie them with thread taken from the husks, and boil them in a big saucepan with water and salt. Drain and serve while hot.
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