- Beat the butter in a bowl until it becomes creamy.
- In a second bowl, knead the corn dough with some of the pork broth until it reaches a smooth consistency. Set aside a little broth.
- Add the Selecta® butter to the dough, add the salt and baking powder, and begin beating while gradually incorporating the remaining beef broth until the dough has a creamy consistency.
- Spread a portion of the dough on each of the previously soaked corn husks; mix the sauce with the cooked meat and place a portion in the center, spreading it over the dough.
- Carefully wrap each tamale.
- Arrange all the tamales evenly in a steamer to ensure they cook evenly. Cook for 1½ hours, and they'll be ready.
Cookbook
Ingredients
- 300 g of Manteca Selecta®
- 1 kg of corn dough
- 500 g of cooked pork, cut into small pieces
- 500 ml of green tomato sauce with serrano chili peppers
- 1.5 cups of broth from cooked pork
- 1 tablespoon of salt
- 1 tablespoon of baking powder
- Corn husks that have been soaked in warm water
