Read all about my adventures in the travel memoir "Beers, Tears & Broken Veneers" available to buy right here on Amazon: geni.us/vwD0
The TAMALE is a staple food in any household in Central and South America, and its popularity has spread through out the world. On NEW YEARS EVE I was invited to my friends house and the family were making TRADITIONAL ECUADORIAN tamales. I filmed the entire process and I have to say it was one of the most fascinating cooking experiences of my life.
The process begins with the cooking of the MEAT, for these tamales PORK was used. The father of the family, WILFRIDO, was the head CHEF and ran the whole operation with military precision. He started by cooking the meat very slowly in a pan with water, ONIONS, GARLIC, and SPICES.
Once the meat was TENDER and falling off the BONE, the TAMALE making team (the family) started to shred and dice the meat. Absolutely nothing went to waste, they used every DELICIOUS part of the meat. This would serve as the filling for the tamales.
The next part in the tamale making process was the preparation of the dough, which is named "MASA". Freshly SHREDDED CORN is placed in a large CONTAINER, to this we add rendered FAT from the PIGS SKIN, YEAST, SALT and CUMMIN. Then comes the hard part: the pounding of the masa. The INGREDIENTS have to be mixed together for 30 - 45 minutes, every family member took it in turns to MIX the dough for a short period, once that person has spent all their energy another person steps in. One after another. I even rolled up my sleeves and had a turn, let me tell you, its much harder than it looks.
Once the dough is at the correct consistency its time to start building the tamales. A few SPOONS of the masa is placed on a leaf called ACHIRA, then some of the meat filling is added. The entire bundle is SKILFULLY WRAPPED together and placed in a pile. Then the process is repeated, they must have made close to 150 separate tamales, the entire family working as a unit. It was impressive to see.
The tamales are placed in a specially designed STEAMER and then placed on a STOVE where they are STEAMED for almost 1 hour till the dough becomes stiff and the INGREDIENTS COOKED thoroughly.
And after that, well time for the easy part...the consumption of the TAMALE.
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