Maseca Tamales, 1kg BBD: 03-04-25

Ingredients: nixtamalized white maize flour added with folic acid, iron (electrolytic iron) and zinc (zinc oxide), and replaced with vitamin B1 (thiamine mononitrate), vitamin B2 (riboflavin), vitamin B3 (niacin).

Recipe to prepare northern Tamales de deshebrada

Suggestion to prepare Masa

Ingredients (29 tamales):

• 500 g MASECA Tamal flower
• 220 g butter
• 10 g of salt
• 10 g baking powder
• 650 ml of warm water

1. Bring MASECA® tamale flour, salt and baking powder into a deep bowl or mixing bowl, mix well with a spoon or at low speed if it is in the blender for 1 to 2 minutes.
2. Pour the butter in a pan and bring it to the fire so that it melts, keep it warm.
3. Slowly add the warm butter and the water to the container where MASECA tamal flour is constantly beating; if you put it in the blender, you keep it on average speed until you finish adding it.
4. Continue to beat so that the most is fully integrated, if you use a blender, increases speed and beats for 4 to 5 minutes. We know that the dough is ready when you add a small ball to a glass of water that floats.

Ingredients for filling:

• to shred pork
• wide chili
• garlic
• onion
• dry oregano
• cumin
• water
• salt
• vegetable oil

Preparation filling:

1. Cook the meat with garlic, onion and salt, let the meat cool down to drain it.
2. In a pan with water boil the chillies for 5 minutes, garnish with garlic, onion, oregano and cumin, add half of the required water to facilitate liquefaction.
3. Heat a pan and add the oil and cook the sauce, add the rest of the water. Season.
4. Add the meat to the sauce, add salt to taste. Let it boil for 3 minutes and remove from the heat, reserve until the moment of packing the tamales.

Ready for tamales

1. 30 maize leaves for selected tamale norteno (medium and that are not broken) soaked in water so that they become soft and drain.
2. Spread the dough on the sheet and form a thin layer on top (about 50 g).
3. Place the shredded meat in the middle, close the tamale package, the right and left ends and bend the top of the leaf upwards.
4. Cook them in a hot steamer for 45 to 50 minutes. After the time has extinguished the fire and allowed it to rest for a few minutes before serving, the tamale must be detached from the blade so that we know it has been cooked.