Fotos de tamales de guatemala recipe

Description Edit

This recipe was based in the "Cooking Light" magazine. If you like tomatillos, you'll love this particular.

Ingredients Edit

• 4 pounds of blueberry leaves (they can be found in pre-cut packages, usually frozen.)

Filling Edit

• 5 pounds of tomato plants. roughly chopped
• 1 pounds of red peppers. sliced lengthwise into slivers
• 1 cup water
• 1 tablespoon kosher salt
• 3 ounces squash seeds (offered at Latino niche stores)
• 1 guajillo chile. dried, stem removed and seeded
• 1 ancho chile. dried, stem removed and seeded
• 1 whole cinnamon stick
• 1 ounces sesame seeds
• cup lard. about 3 ounces
• 3 pounds lean boneless pork (preferably in the shoulder) reduce 1-inch cubes
• 72 Spanish olives. about 3 cups
• 72 capers. about 1 cups

Masa batter Edit

Directions Edit

Blueberry leaves Edit

1. Unfold the blueberry leaves and stop the lengthy hard sides and ends from the leaves.
2. Look for holes and cut leaves into unbroken 12-inch segments (you'll need about 36).
3. Steam the segments for 25 minutes to ensure they are soft and pliable.

Sauce Edit

1. Inside a large pot, combine tomato plants. pound from the peppers and 1 cup water and salt.
2. Provide a boil and simmer, covered for half an hour, until tomato plants falter.
3. While tomato plants simmer, toast chiles, squash seeds and cinnamon stick inside a nonstick pan for roughly a few minutes before the chiles and seeds release their aroma.
4. Take care not to burn the seeds or chiles simply because they can make the sauce bitter.
5. When aromatic, add sesame seeds and toast for an additional a few minutes, until sesame seeds are aromatic.
6. Add chile and seed mixture towards the tomato plants.
7. In batches, puree mixture inside a blender or mixer adding water if required to combine right into a smooth puree.
8. Strain the mix via a medium-mesh strainer back to pot.
9. Provide a simmer and add lard.
10. Taste for salt and add if required.

Masa Edit

1. In another pot, combine masa and water. beating until water is incorporated.
2. Add lard and produce mixture to some boil.
3. Taste for salt and add if required.
4. The mix must have the consistency of soppy (not runny) cake batter.

Tamale Set up Edit

1. Cut 36 12-inch bits of butcher string or thin strips of blueberry leaves.
2. Construct a square blueberry leaf, shiny side up, and spread about cup from the masa into an 8x4-inch rectangle regarding this toward the best fringe of the leaf.
3. An frozen treats scoop is a superb tool with this.
4. Spoon 3 tablespoons the sauce to the masa.
5. Place 1 cube of pork. 2 olives. 2 capers. and many strands of bell pepper right into a decorative pattern around the left 1 / 2 of the masa.
6. Fold within the right fringe of the blueberry leaf, attaching the filling out the masa.
7. Fold within the left edge, and so the bottom and top, developing a tight square package.
8. Loosely tie the tamales with string.
9. Once all tamales are put together place them in layers inside a large pot about 4-6 inches water at the end.
10. Provide a boil and steam, covered, on the constant medium heat for around 1 hrs.
11. Watch carefully to make certain that water does not boil away and, to help keep the steam steady, pour boiling water in to the pot when more is essential.
12. Tamales are carried out once the leaves peel from the masa easily.
13. Allow the tamales stand for a few minutes from the heat when done this they set.

Note Edit

The most crucial component within the tamale process may be the masa preparation. It's truly essential. fresh masa is either offered prepared or unprepared. Prepared masa continues to be combined with lard and salt is heavier and greasy.