{"product_id":"maseca-tamales-1kg","title":"Maseca Tamales","description":"\u003ch2\u003eAbout this product\u003c\/h2\u003e\u003cp\u003eMaseca Tamales is corn flour for making tamales. It is made from nixtamalized white corn flour and comes from Mexico.\u003c\/p\u003e\u003ch2\u003eUsage and preparation\u003c\/h2\u003e\u003cp\u003eUse the Maseca to make masa (tamale dough). Below is a suggestion for northern tamales de deshebrada, enough for 29 tamales.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePreparing the masa\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eMix 500 g Maseca tamale flour, 10 g salt and 10 g baking powder in a deep bowl or in a blender, for 1 to 2 minutes on low speed.\u003c\/li\u003e\u003cli\u003eMelt 220 g butter in a pan and keep it warm.\u003c\/li\u003e\u003cli\u003eSlowly add the warm butter and 650 ml warm water to the flour while beating constantly. In a blender, do this on medium speed.\u003c\/li\u003e\u003cli\u003eKeep beating until everything is well combined. In a blender, increase the speed and beat for 4 to 5 minutes. The dough is ready when a small ball of dough floats in a glass of water.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003ePork filling\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eYou need: shredded pork, ancho chilies, garlic, onion, dried oregano, cumin, water, salt and vegetable oil.\u003c\/p\u003e\u003cul\u003e\u003cli\u003eCook the meat with garlic, onion and salt. Let the meat cool and drain it.\u003c\/li\u003e\u003cli\u003eBoil the chilies in water for 5 minutes. Blend them with garlic, onion, oregano and cumin, adding half of the required water to make the sauce liquid.\u003c\/li\u003e\u003cli\u003eHeat the oil in a pan and fry the sauce. Add the rest of the water and season.\u003c\/li\u003e\u003cli\u003eAdd the meat to the sauce and add salt to taste. Cook for 3 minutes and remove from the heat.\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eFilling and cooking the tamales\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eSoak 30 medium, unbroken corn husks in water until soft and let them drain.\u003c\/li\u003e\u003cli\u003eSpread a thin layer of dough (about 50 g) on the husk.\u003c\/li\u003e\u003cli\u003ePlace the meat in the middle, close the tamale with the right and left sides and fold the tip of the husk upwards.\u003c\/li\u003e\u003cli\u003eSteam the tamales for 45 to 50 minutes. Let them rest for a few minutes before serving. The tamale is done when it comes loose from the husk.\u003c\/li\u003e\u003c\/ul\u003e","brand":"Maseca","offers":[{"title":"Default Title","offer_id":53312404881672,"sku":null,"price":5.05,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0924\/7660\/4680\/files\/maseca-tamales-1kg.jpg?v=1771052663","url":"https:\/\/www.tjinstoko.com\/en\/products\/maseca-tamales-1kg","provider":"Tjin's Toko","version":"1.0","type":"link"}