MEAT TAMALES DRY

MEAT TAMALES

DRY

Tamaulipas

Diners: 24 people

Preparation time: 50 minutes

Cooking time: 1 1/4 hour approx.

Utensils: Pan, mixer and steamer.

1 kilo of tortilla dough; 100 grams of shortening;

300 grams of shortening; Broth in which the meat was cooked;

Dried corn leaves, soaked and drained.

FILLING:

1/2 kilo of dry, fat, cooked and minced meat and broth;

 1/4 kilo of broad chilli, clean and seedless;

- 40 grams of butter;

-1/4 kilo of cooked tomato;

- 3 garlic cloves;

-5 black peppers;

-Salt.

Filling:

• Chili is toasted, soaked in a quart of the warm broth where the meat was cooked, then grinded with the spices, garlic and tomatoes, fried in the butter and added

The meat and let it boil until you dry a little.

• Beat the shortening until sponge, add the vegetable shortening and continue beating, add the dough and the broth necessary to form a dough.

• The corn leaves are spread a little dough, put in the middle a little filling, the tamales are made and cooked

To steam for 1 hour.