Cuba's tamal tradition wraps cumin-and-paprika-spiced beef filling inside a corn-dough parcel folded in corn husks and steamed. Using a pressure cooker cuts the traditional long steaming time significantly.
Heat the olive oil and sauté the chopped onion and crushed garlic until soft. Add the cubed beef and brown on all sides. Stir in the paprika, cumin, oregano and tomato paste along with the lime juice and simmer over low heat.
Mix the corn flour with the melted butter and salt, then gradually add hot water until you have a soft, spreadable dough.
Spread a thin layer of corn dough over the center of a soaked husk, place a spoonful of filling on it, fold the dough over the filling and loosely tie the husk ends.
Arrange the wrapped tamales in the pressure cooker's steamer basket and add a finger's depth of water to the base. Close the lid and cook for 15 minutes once it reaches pressure, then let the steam release naturally.
Soak the corn husks in warm water for at least 20 minutes before wrapping, or they will crack. Tie the wrapping string loosely, since the dough expands as it cooks and tightly tied tamales split open. Allergens: contains milk and dairy (butter).
Chicken thigh works with the same spice mix instead of cubed beef, and the same cooking time. Extra tamales can be frozen in their husks and reheated over steam later.
Admin DadaGastro · verified in test kitchenDüdüklü tencerem eski model, kaynama sesini duyduktan sonra 15 dakika mı saymalıyım yoksa düdük kısılınca mı başlamalıyım? Ayrıca 12 yaprağın hepsini doldurmak bende 40 dakikaya yakın sürdü, bu normal mi?
Kaynama sesini duyduktan sonra süreyi başlatmanız doğru, düdük tam basınca ulaşınca 15 dakika sayabilirsiniz. Yaprakları sarmak ilk seferde herkese uzun gelir, alıştıkça süreyi kısaltabilirsiniz.
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