Tamales are a traditional Mexican dish enjoyed during major celebrations. They are made of corn dough filled with meat and chilies, wrapped in corn husks, and steamed; they are naturally gluten-free. I've revisited this recipe using simple and easy-to-find ingredients: green cabbage leaves instead of corn husks, ham hock, and Sriracha sauce.
Ingredients
Preparation
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Instructions for the dough:
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Preparing the cabbage leaves: Blanch the cabbage leaves in boiling water for about 5 minutes to soften them. Drain and set aside.
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Preparing the masa (cornmeal dough): In a bowl, mix the masa harina (cornmeal) with the baking powder and a pinch of salt. Add the butter or coconut oil, then gradually stir in the hot broth. Mix well until you obtain a smooth, slightly sticky dough. The dough should be pliable but not too wet.
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Instructions for the prank:
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To prepare the ham stuffing: In a pan, heat a little oil, then sauté the onion and garlic until golden. Add the sriracha sauce and the ham, cut into small pieces, mix well, then stir in the stock. Let it simmer for a few minutes to allow the flavors to meld. Season with salt and pepper to taste. Set aside.
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Assembling the tamales:
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Assembly: Take a drained cabbage leaf and spread a thin layer of masa paste in the center (about 2 tablespoons). Add a spoonful of ham filling to the middle of the paste. Fold the sides of the cabbage leaf over the filling, then fold the bottom up to form a small packet.
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Steaming: Place the tamales in a steamer basket. Steam for approximately 30 minutes, until the dough becomes firm and easily separates from the corn husks.
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Serving: Serve the tamales while still hot, accompanied by salsa verde or guacamole for even more Mexican flavors.
Note
You can vary the fillings by using black beans, cheese, or roasted vegetables for a vegetarian version. Tamales keep well in the refrigerator and can be reheated by steaming or microwaving.
