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Tamales norteños
Tamales norteños: corn-husk parcels of ground corn dough filled with spiced beef and onion
Families in Salta and Jujuy make tamales by the hundred, usually for the national holidays or for the winter fiestas in the Quebrada, with everyone at the table spreading dough onto husks, spooning in filling and tying parcels. The northern Argentine tamal is different from the Mexican one: the dough is made from finely ground white or yellow maize cooked with squash and beef fat, and the filling is a red, peppery mix of beef (traditionally from the head or charqui, dried beef) with onion, ají molido and cumin. Each parcel is folded and tied with a strip of husk into a little bundle, then boiled. Expect a long, hard afternoon, but they freeze well. Look for dried corn husks and fine maize flour in Latin American shops; masa harina also works. The filling must reach 71 °C, as for any mince, before it goes into the husks. Dough that is too dry is the usual mistake and cracks as it cooks; it should feel like soft polenta. Chef's tip: soak the husks in hot water for 30 minutes so they fold without splitting.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
For the dough
For wrapping
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Method
0/9 doneStep 1: Heat half of 1 ⅜ oz beef dripping in a large frying pan over a medium heat and cook 3 onions and 6 spring onions for 10 minutes, until soft and sweet.
10 minStep 2: Stir in 2 tbsp ají molido (mild ground red chilli), 1 tbsp sweet paprika and 2 tsp ground cumin, then add 1 ½ lb beef chuck and a third of 1 tsp salt. Cook for 10 minutes, stirring, until hot right through (160°F for mince) and the mixture is moist but not wet. Cool.
10 minStep 3: Boil 1 ⅛ lb squash in a little water for 12 minutes until very soft, then drain and mash.
12 minStep 4: Melt the rest of 1 ⅜ oz beef dripping in a large pot, add 1 ⅛ lb fine white cornmeal and the rest of 2 tsp salt and gradually stir in 4 ¼ cups hot beef stock over a medium-low heat. Add the squash and cook, stirring, for 10 minutes, until it forms a soft, thick dough that holds a spoon upright. Cool until you can handle it.
10 minStep 5: Drain 40 dried corn husks and pat dry. Tear a few into thin strips for tying.
Step 6: Overlap two husks, spread 3 tablespoons of dough in the middle in a 10 cm square, put a heaped tablespoon of filling in the centre and cover with a little more dough.
Step 7: Fold in the sides, then fold the top and bottom over to make a rectangular parcel, and tie it around the middle with a husk strip. Repeat with the rest.
Step 8: Stand the tamales upright, or lay them in layers, in a large pot. Cover with boiling salted water, put a plate on top to hold them down and simmer for 1 hour, until the dough is firm and comes away cleanly from the husk.
60 minStep 9: Drain and rest for 10 minutes before serving with a little salsa or ají picante. Unwrap at the table.
10 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 25 g
- Carbs
- 55 g
- Fat
- 18 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tamales norteños take?
- About 180 minutes in total: 90 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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