You cannot miss this delicious northern tamale, full of flavor with its combination of

chili peppers and pork. Start your day with a delicious northern tamale!

NORTHERN TAMALE

Ingredients

8 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 1 kilo pork loin, cooked and crumbled, for the filling
• 3 pasilla chili peppers, soaked and deveined
• 5 ancho chili peppers, soaked and deveined
• 6 guajillo chilies, soaked and deveined
• to taste salt, for the marinade
• 3 garlic, for the marinade
• 1/2 onions, for the marinade
• 1 tablespoon cumin, for the marinade
• 1 tablespoon oregano, for the marinade
• 1 tablespoon lard, for the filling
• 1/2 kilos dough, for the mass
• 2 cups Corn masa mix for tamales, for the mass
• 2 1/2 cups meat broth, for the mass
• 1 tablespoon baking soda, for the mass
• 1 tablespoon salt, for the mass
• 1 cup lard, for the mass
• enough corn leaf, soaked

Preparation

In a blender, blend the chilies, garlic, onion, cumin, and oregano. Reservation.

In a pot, heat the butter and cook the sauce, cook for 5 minutes and add the pork. Let it cool.

In a bowl with a mixer, mix the butter until it changes color to a lighter color. When the butter changes color add the dough, salt and flour, mix for 5 minutes until it is integrated and there are no lumps.

Add the broth little by little until it has a not too liquid consistency as shown in the video.

Place a tablespoon of masa on the corn husk and smear to form a square, place a tablespoon of meat and fold the sheet on each side and the bottom to form the tamale.

In a steamer place the tamales upright so they do not spill the filling and cover them. Cook for 1 hour or until the tamale is cooked.

Serve on a plate and accompany your favorite drink.

https://us.kiwilimon.com/recipe/breakfasts/northern-tamale