Ingredients
- 1 kg corn masa
- 500 g pork, in chunks
- 4 tomatoes
- 2 guajillo peppers
- 1 red bell pepper
- 100 g pumpkin seeds (pepitoria)
- 150 ml oil
- 1 onion
- 2 garlic cloves
- Olives and raisins for filling
- Banana leaves for wrapping
- Salt to taste
- 500 ml broth
Step-by-step
Using a different robot? Switch it here:
- Cook the pork with water and salt 25 min/Varoma/reverse/spoon speed. Set aside the meat and broth.
- Without washing the mixing bowl, sauté the tomatoes, bell pepper, peppers, onion, garlic and pumpkin seeds 8 min/Varoma/speed 1.
- Add 300 g broth and blend 1 min, gradually increasing speed 5-9. Set this red sauce aside.
- Put the corn masa, oil, 500 ml broth and salt in the mixing bowl. Mix 5 min/90°C/speed 3 until thickened.
- On banana leaves, place masa, a portion of meat, red sauce, an olive and raisins. Wrap into packets.
- Place the tamales in the Varoma dish. Put 1 liter water in the mixing bowl and steam 50 min/Varoma/speed 1.
- Let rest 10 min before serving.
Tips
- Pass the banana leaves over a flame to make them pliable.
- Resting helps the masa set properly.
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