Red Cambray Tamal

Name: Red Cambray Tamal
Yield: Serves 2 servings
Ingredients: 5 oz masa (about 140 grams); 3 tablespoons oil (45 ml); 1 tablespoon pork lard (15 grams); 1/2 teaspoon salt (2.5 grams); 1 1/2 tablespoons broth (from cooking the meat) (20 ml); 2 oz meat (about 60 grams); 1/2 teaspoon salt (3 grams); 1/2 teaspoon garlic (2.5 grams); 2 teaspoons onion (10 grams); 1 1/2 tablespoons tomato (18 grams); 2 teaspoons onion (10 grams); 1 teaspoon achiote paste (5 grams); 1 teaspoon raisins (5 grams); 1 teaspoon green olives (4 grams); 1/2 teaspoon garlic (1.5 grams); 2 corn husks

Botanas Istmeñas @botanas_Istmenas

You can wrap these tamales in corn husks or banana leaves.

Botanas Istmeñas @botanas_Istmenas

You can wrap these tamales in corn husks or banana leaves.

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Ingredients

Serves 2 servings

Dough
5 ozmasa (about 140 grams)
3 tablespoonsoil (45 ml)
1 tablespoonpork lard (15 grams)
1/2 teaspoonsalt (2.5 grams)
1 1/2 tablespoonsbroth (from cooking the meat) (20 ml)
Filling:
2 ozmeat (about 60 grams)
1/2 teaspoonsalt (3 grams)
1/2 teaspoongarlic (2.5 grams)
2 teaspoonsonion (10 grams)
1 1/2 tablespoonstomato (18 grams)
2 teaspoonsonion (10 grams)
1 teaspoonachiote paste (5 grams)
1 teaspoonraisins (5 grams)
1 teaspoongreen olives (4 grams)
1/2 teaspoongarlic (1.5 grams)
2corn husks

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Steps

1

Boil the meat with garlic, salt, and onion for 20 minutes. Set aside the broth.
2

Finely chop the garlic, onion, tomato, olives, and raisins.
3

Shred the cooked meat.
4

In a skillet, sauté the garlic and onion until translucent. Add the shredded meat.
5

After 2 minutes, dissolve the achiote and add the remaining ingredients to the meat. Stir for 2 more minutes, then remove from heat.
6

For the dough, mix all the dough ingredients together, using the reserved broth from cooking the meat.
7

To assemble the tamal, spread half the dough and make a channel for the filling.
8

Wrap the tamal and steam in a steamer or tamalera for 45 minutes.