Preparation

preparation
grind the corn well, pass it through a sieve. add lard, shortening and butter color swatches well. scrub everything well, to unite it with the flour for 1 hour to leave it like this or more.

cooking the meat is a good refried with a liter of water until it becomes soft and then remove them.

Sift the broth, adding the cornmeal little by little with the butter and scrub some more with a hand dough in a coherent way. add a little more salt if necessary, as well as the baking powder.

Lastly, add the eggs, mixing them gently with the rest, so that the dough for the tamale is neither soft nor too hard. let it rest while you prepare the filling.

bring to the fire a pan with butter and accepted, then fry the chopped onion with the spices to maturity. add them peas and chopped carrot, while they put until soft. add the meat then the minced peppers, pork, raisins and chicken minced in small pieces. stir everything well and keep it on a low heat for a few minutes and remove them and let it rest a little.

Put a tablespoon of prepared dough and another in the center of the filling, plus a slice of hard-boiled egg, on each sheet of achira and wrap it in the sheets of achira motor sin. Finally, cook the tamales in appropriate tamales for 35 minutes, more or less.

Ingredients

  • ingredients
  • 3 pounds naked yellow corn
  • 1/2 pound pork lard
  • 2 tablespoons of colored butter
  • 1 tablespoon butter margarine
  • 4 eggs
  • 1 ounce baking octopus
  • salt to taste
  • achira leaves
  • stuffed:
  • 1 pound of pork
  • 1 pound chicken breasts
  • 1 tablespoon butter
  • 2 scoops accepted
  • 1 cup of very tender green peas
  • 1 Cup of carrot chopped small in squares
  • 2 onions, chopped blue, the color feather in
  • 1 cup seedless raisins
  • 3 hard-boiled eggs
  • 1 tablespoon of chopped parsley
  • 1 cup small diced bell peppers
  • special places to maturity.