Discover A Homemade Tamale Recipe

First of all, you should know that if you try a homemade tamale recipe, it can’t help but come out. The main ingredients don’t matter. And no, there is no special trick, you just have to follow the steps indicated for the preparation.

To clarify any confusion, it should be noted that tamale is not a preparation originating in a single country or region. In fact, there are many other similar dishes in South America.

In Venezuela, the locals cook  hallacas, which are prepared from three types of meat. In Colombia, Peru, Ecuador, Bolivia and Mexico, we have the well-known tamales, but the ingredients, cooking methods and foods that accompany them on the plate differ radically.

Today we will make a combination of everything and we will present you a recipe for homemade tamale, after which it will leave your mouth watering. They are made from cornmeal and are filled with a kind of stew, vegetables and sauce. Subsequently, they are wrapped in a type of leaf, usually plantain and boiled.

One observation: you have to pay attention to how the ingredients are cooked and mixed. But if you follow the instructions below, you will be very satisfied with the results.

Homemade tamale recipe

When trying a homemade tamale recipe, you need to focus on how to cook and mix the ingredients. This is the secret of the whole recipe. The wonderful taste is due to the combination of corn flour and the rest of the ingredients. 

Of course, you are not wrong if you worry about the nutritional value or the high carbohydrate content. But the secret lies in the quantities used and consumed.

Remember that the body of each of us is different. Yes, cornmeal contains carbohydrates, but that does not mean it is harmful. This food is also rich in protein, vitamins, minerals, amino acids and antioxidants. Forget about food myths and learn to trust yourself by trying new recipes and delicious dishes. It’s a lot of fun to try new things!

ingredients

• 2 onions (150 g)
• 1 tablespoon salt (25 g)
• 4 cups water (440 ml)
• 3 Serrano peppers (15 g)
• 1 clove of peeled garlic (6 g)
• 1 kg of corn
• 10 plantain leaves (500 g)
• 2½ cups of margarine (250 g)
• 5 large aubergines (500 g)
• 2 cups chicken soup (220 ml)
• 3 boneless, boiled and skinless chicken breasts (550 g)
• 4 tablespoons sunflower oil (90 ml)
• 1 tablespoon baking powder (25 g)

Method of preparation

• First of all, before you even deal with the other ingredients, you need to prepare the dough.
• Put three large cups of water in a bowl and a tablespoon of salt. Then add the cornmeal little by little and knead with your hands so that no lumps form.
• It is important that the dough is soft so that you can shape it when you put the filling.
• If necessary, add more water until you get the ideal texture.
• Once you have obtained the desired consistency, it is time to season it. Add the chicken soup and baking powder and knead to incorporate the two ingredients.
• Now comes the sauce: put a saucepan of boiling water, then add the aubergines, garlic and onion. Let them boil for 10 minutes.
• After the mixture has boiled, take it out of the pan and process it in a blender to form a sauce.

• Heat the oil in another pan over medium heat and add the sauce. Let it boil for five minutes, stirring occasionally.
• Take a plantain leaf, add two tablespoons of dough, spread it well, then pour a tablespoon of sauce and add a tablespoon of chicken. 
• Repeat the previous step until you finish the dough.
• Wrap each of the tamales in the plantain leaf and tie it tightly to make sure it won’t fall apart.
• Put a large saucepan on the stove and add the dates. Let them boil well, that is, about 50 minutes.
• Good appetite!