SMALL TAMALES FROM YUCATAN

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PORTIONS

4

PREPARATION

60 Minutes

AUTHOR

El Yucateco

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Ingredients:

2.2 lb tamale dough

.50 lb of pig\’s lard

1 tablespoon salt

2 cups of cochinita pibil (prepared with el yucateco annatto/achiote)

Banana leaves

Preparation:

1. Mix the lard with the tamaledough, add some of the cochinita’s broth, knead the dough for ten minutes until all the ingredients are well combined, add salt and knead for 2 more minutes.

2. Cut out the banana leaves in the shape of a square, about 4x4’’ square, pass the banana leaves over the flame of the stove so you can foldthem without tearing them.

3. Divide the dough in small portions and place them in each one thebanana leaves, as if they were a tortilla, in the center place the cochinita pibil, fold just one side as if closing the dough, fold the other side and then you fold the leaf again to close it, cook for an hour and a half in a steamer.