Mexican - Tamales
Ingredients: Filling: Sauce:
2 cups Corn Flour Special Pork Cubes 5-6 Green Tomatoes
to Tamales 3 Garlic Cloves ¾ of a small Onion
100-150 grams Pork Lard Onion Coriander/ cilantro to taste
Approx. ½ tsp. Baking Powder Salt to taste 5 Jalapeno peppers
Salt to Taste Water to cover Salt to taste
Approx. 2 cups Clear Soup Corn Husks or Banana Leaves
Cut pork into small chunks and place in a large saucepan. Add onion, minced garlic and salt, and cover with water. Bring to a boil, reduce heat, cover and simmer until the pork is soft. Remove pork and let cool. Reserve the broth.
Bring a pot of water. Add green tomatoes, onion, garlic and jalapeno peppers, and boil until tomatoes and peppers change colour. Allow it to cool.
Place corn husks in a bowl, cover with lukewarm water, and soak for 30-60 minutes. Drain, place on a work surface, and reserve.
Combine tomatoes, jalapeno pepper, onion and garlic previously boiled with coriander and salt to taste in a blender; blend until smooth and reserve.