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Indulge in the flavors of Mexico with our Green Tamales! Our tamales are made from corn masa and lard, then filled with different stews and Mexican ingredients. They are wrapped inside corn husks and steamed to perfection for the ultimate flavor.
These flavorful tamales are made with pork inside the corn dough and tomatillo salsa on top. The special thing is that. this dish is cooked with lard and deliciously wrapped in corn husks before they are steamed in Multo.
5.5 OZ / 150 G tomatillo
2 OZ / 50 G onion
1 CLOVE garlic
1 EA serrano pepper
2 OZ / 50 G cilantro
10.5 OZ / 300 ML water
1 TSP salt
10.5 OZ / 300 G pork loin
3.5 OZ / 100 G lard
1 TSP baking powder
9 OZ / 250 G corn flour
20 EA corn husks (hydrated)
17.5 OZ / 500 ML hot water
Peel the garlic, then cut the pork into chunks.
Add the tomatillos, onion, garlic clove, serrano pepper, cilantro, half the water and salt into the mixing bowl. Blend your salsa with the measuring cup inserted for 45 seconds / speed 8.
Add the pork meat to the mixing bowl. Cook everything for 25 minutes / 230°F|110°C / speed 1 / stir.
Let cool for 5 minutes inside the bowl, then shred the meat with the measuring cup inserted for 30 seconds / speed 4. Empty the bowl with the spatula and clean out the mixing bowl well.
Attach the butterfly whisk and add the lard. Beat the lard. for 1 minute / speed 4.
Add your baking powder, the remaining salt and corn flour. Mix for 2 minutes / speed 3 / stir. While the dough is being mixed, add the remaining water little by little from the hole in the lid.
Take a corn husk and spread a tablespoon of the masa lengthwise. Add a tablespoon of the pork mixture and close the husk, like an envelope. Repeat this process with the rest of the masa.
Pour your hot water into the mixing bowl. Attach both deep and shallow steaming trays with the tamales inside. Steam your tamales for 30 minutes.
TIP: You can rotate the tamales after 15 minutes to allow them to cook evenly.
Remove the corn husk and enjoy!
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