Taaá Tamal SPG

Name: Taaá Tamal SPG
Total time: 10800 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs whole corn kernels (1 kg); 3 1/2 tablespoons liquid lime (cal) (50 ml); 10 1/2 cups water (2.5 liters); 1.1 lbs raw chicken (1/2 kg); Salt; leaves Avocado; Corn husks for tamales; 3 pitiona leaves; 3/4 cup oil (200 ml); 3 dried chile de árbol peppers

Alessis Ricardo Vásquez López @RicardoVl

This is a traditional dish for me because it’s only made in my hometown, San Pablo Güilá, and has been prepared for a long time.

Alessis Ricardo Vásquez López @RicardoVl

This is a traditional dish for me because it’s only made in my hometown, San Pablo Güilá, and has been prepared for a long time.

Saved

Ingredients

3 hours

Serves 4 servings

2.2 lbswhole corn kernels (1 kg)
3 1/2 tablespoonsliquid lime (cal) (50 ml)
10 1/2 cupswater (2.5 liters)
1.1 lbsraw chicken (1/2 kg)
Salt
leavesAvocado
Corn husks for tamales
3pitiona leaves
3/4 cupoil (200 ml)
3dried chile de árbol peppers

Saved

Steps

3 hours

1

Cook the corn with the lime for 40 minutes over medium heat.
2

Grind the corn until you get a coarse masa (dough).
3

Wash the chicken and cut it into pieces.
4

Blend the pitiona leaves and chile de árbol in a blender.
5

Mix the masa with the oil and the blended pitiona mixture. Add salt to taste and 1/2 cup water (100 ml) so the dough isn’t too thick.
6

Once the masa is ready, place an avocado leaf on a corn husk as a base, spread some masa mixture on top, add pieces of chicken, and cover with another avocado leaf.
7

Prepare a large pot or tamale steamer by adding 4 1/4 cups water (1 liter) and 1 tablespoon salt. Bring the water to a boil, then add the tamales. Cover the pot and cook for 40–60 minutes over high heat. Tip: Place a cotton napkin and a plastic bag over the tamales while cooking to keep the steam in and help them cook faster.
8

After the cooking time, check if the tamales are fully cooked before serving.
9

Once fully cooked, serve and enjoy.