A few days ago my Mexican friends and I got together to make some tamales and oh boy were they good! The only downfall is that they weren't 100% Mexican tamales. We did what we could with what we had and what we could find.
My friend Andrea, brought back some dried corn husk from Mexico, so that at least was authentic. Here in Norway you can buy banana tree leaves from the international shops and its works just the same.
For the "dough" we used the corn meal imported from Venezuela, you can find it in most international food shops.If you find white corn meal, then go for it, you cant be too picky being so far away, however I would add a bit of chili powder to add some color to it. (Make sure you don't buy cornmeal with polenta)
|This is the one we used. PAN corn meal.|
We made two types of tamales, vegetarian and chicken. However you can make them out of beef, pork, chiles and cheese, be creative!
*1kg PAN cornmeal
*2quarts of water (19dl)
*4 Knorr chicken stock cubes
*227 grams lard (you can go to the butchers and ask for rendered pork lard which works the best, or you can use shortening (Flott)
*1 tbsp bake pulver
*1/2 tbsp salt
*1 finely shredded chicken
*1 bottle of La Costeña Salsa Verde
First you need to put the corn husks or the banana leaves to soak in warm water for up to an hour so that they become flexible to fold without breaking.