post-title Tamalitos Verdes
- Servings – 8
- Preparation Time- 1 hour
- 8 years of corn
- 2/3 of a cup of shortening
- 1 onion (onion should be of a medium size and prepared by chopping)
- 3 garlic cloves (should be prepared by mincing)
- 4 oz of blended cilantro
- The husks of the corn should be washed and dried.
- 5 oz of chicken meat
- 5 oz of pork meat
- 10 black olives (prepare the block olives by deseeding them and cutting them in ¼)
- 2 hardboiled eggs
- Salsa criolla or onion creole sauce
- Aji amarillo fresco
- Salt and pepper
- Put all of the chicken and pork into two separate pans. Cover both with salted water and cook the meats until they are tender. Then cut the meat into small pieces.
- In a pan melt the shortening and then proceed to fry both the chicken pieces and the pork pieces in it until they are golden brown. When they are golden brown remove all the meat and set it aside.
- In leftover fat in the pan you cooked the meat in you will now brown the onions, garlic and aji chili. Season all of the ingredients. Once it is finished cooking you will want to separate and place 1/3 of the ingredients aside to be used for filling later.
- Add the meat to the same pan as the 2/3 left of the mix and add the hardboiled eggs along with the olives.
- Cut off the kernals from the ears of corn and blend them with water so that it forms a thick cream. Once a thick cream is formed add the cilantro to the mix.
- In one of your hands place a one of the clean corn husks and with the other hand put 1 ½ teaspoon of the mix in the husk and carefully spread it around covering the husk. The place 2 teaspoons of the corn mixture in the middle of the husk. Proceed to wrap the corn husk to form a tamale and tie it closed with a string. Repeat the process to make all the tamales.
- Place the tamales in a pan with two inches of water and proceed to cook for roughly 20 minutes.
- Once they are finished cooking peel back the corn husks and serve along side the salsa criolla.