Tamales

Name: Tamales
Yield: Makes 16
Cuisine: Puerto Rican
Ingredients: 1 tablespoon salt; ¼ cup milk; 2½ cups corn, grated from fresh corn kernels; 2½ cups corn, grated from fresh corn kernels; ½ teaspoon whole dried orégano, crush and mix in a mortar; 2 peppercorns (whole black peppers), crush and mix in a mortar; 2 ounces (4 tablespoons) melted butter; 1 clove garlic, peeled, crush and mix in a mortar; Corn husks; 10 olives, stuffed with pimientos, chopped; 1 onion, peeled, chopped; ½ tomato, chopped; ½ green pepper, seeded, chopped; ¼ cup tomato sauce; 2 tablespoons seeded raisins; 2 hard-cooked eggs, chopped; 10 olives, stuffed with pimientos, chopped; 1 teaspoon vinegar, crush and mix in a mortar; 1½ teaspoons olive oil, crush and mix in a mortar; 1 teaspoon salt, crush and mix in a mortar; 2 peppercorns (whole black peppers), crush and mix in a mortar; ½ teaspoon lard or vegetable oil; ½ teaspoon lard or vegetable oil; 1 pound ground lean beef or pork; 1 pound ground lean beef or pork; 2 teaspoons capers; 1 tablespoon fat or Achiote Coloring; 1 tablespoon fat or Achiote Coloring

Preparation info

Makes
16

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

Corn husks

Americas
Snack
Caribbean
Puerto Rico
Gluten-free

Method

Mix ingredients included in B to form a smooth paste and reserve.
Mix crushed ingredients included in C with the ground meat included in D.
In a kettle, heat the fat included in D and add E ingredients. Cook over low heat, stirring occasionally, for 10 minutes.
Add the seasoned m