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Le Chaudron recipe
Tamales mexicains
Mexican tamales
⏱ 90 minServes 6Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)masa harina
12 sheetsdried corn husks
200 ml (¾ cup)chicken stock
100 g (3½ oz)lard
300 g (11 oz)shredded pork in sauce
2 tbspchili paste
- 400 g (14 oz) masa harina
- 12 sheets dried corn husks
- 200 ml (¾ cup) chicken stock
- 100 g (3½ oz) lard
- 300 g (11 oz) shredded pork in sauce
- 2 tbsp chili paste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the corn husks in hot water for 30 minutes until pliable.
- Beat the lard until fluffy, then beat in the masa and stock.
- Beat until light; a small piece dropped in cold water should float.
- Spread a layer of dough on each husk and add a spoonful of pork in the center.
- Fold the husks around the filling into closed parcels and stand in a steamer.
- Steam for 60 minutes until the dough pulls away from the husk. Serve hot.
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