The Mexican Sour tamales are one of the most popular tamales in our region. Due to its unique and good taste, it has won countless fans.
Mexican Sour Tamales Recipe
-1 kilogram of dough for tortillas
-500 grams of cooked black beans
-300 grams of Cotija cheese
-50 grams of chipotle chili
-250 grams of lard
-16 pieces of corn husk
-1 pinch of salt
Tamales Elaboration
1- You must place the corn dough inside a pot that you will cover with a clean and damp cloth. You leave the dough next to the stove all day to sour.
2- You wash and soak the corn husks for a few minutes. You take it out of the water and let it drain until it is time to assemble the tamales.
3- You grind the beans with the chipotle in a food processor and fry without stopping moving in a pot over low heat. The beans should be like a dry paste and come off quickly from the pot.
4- Once they have cooled, you add the crumbled cheese.
5- You add a little water and salt to the already sourdough to form a smooth paste.
6- In a separate bowl, you beat the lard with a couple of ice cubes to prevent it from heating up. You hit on medium speed until the butter forms soft peaks.
7- You integrate the butter into the dough to wrap around tamales.
8- The trick to knowing if your dough is ready is to drop a little dough into a container with water; if it floats, it means it is prepared.
9- With the help of a spoon, you spread a layer of dough on each corn husk and a layer of ground beans on top.
10-You must wrap the sour tamales and place them upright in a large pot. You cook them covered for 50 minutes or until the dough comes off easily from the leaves without leaving lumps.
11- You can serve the sour tamales accompanied with a little red sauce or chipotle chili if you prefer it spicier.
