Argentinian

Tamales salteños

These northern Argentinian tamales are made with a seasoned corn dough enriched with beef fat and broth, wrapped in corn husks around a juicy beef filling. They are steamed until firm and served hot, with the aroma of ají molido, cumin, and paprika.

▶Watch it madeLa tía Lucinda · 10:05

Ingredients

• Dried corn husks12 large
• Harina de maíz para tamales or finely ground yellow cornmeal1 cup
• Beef broth, warm1 1/4 cups
• Rendered beef fat or pork lard4 tbsp
• Anco squash or pumpkin, cooked and mashed1/3 cup
• Salt1 tsp, divided
• Beef chuck or brisket200g
• Yellow onion, finely chopped1 small
• Red bell pepper, finely chopped1/4 cup
• Ají molido1 tsp
• Sweet paprika1 tsp
• Ground cumin1/2 tsp
• Hard-boiled egg, chopped1
• Raisins1 tbsp
• Green onion, finely sliced1 tbsp
• Black pepper1/4 tsp

Method

1. Soak the dried corn husks in hot water for at least 30 minutes, then drain and keep the widest husks for wrapping and the narrow strips for tying.
2. Simmer the beef in lightly salted water or broth for 45 to 60 minutes, until tender, then reserve the cooking liquid and finely chop or shred the meat.
3. Warm 2 tablespoons of rendered fat in a skillet and cook the onion and red bell pepper over medium heat until soft but not browned.
4. Add the shredded beef, ají molido, paprika, cumin, black pepper, and 1/2 teaspoon salt, then moisten with 2 to 3 tablespoons of the reserved broth and cook until juicy but not watery.
5. Remove the filling from the heat and fold in the chopped hard-boiled egg, raisins, and green onion, then let it cool.
6. For the dough, place the corn flour in a bowl and gradually stir in the warm beef broth until thick and smooth.
7. Beat in the mashed squash, remaining 2 tablespoons rendered fat, and remaining 1/2 teaspoon salt until the dough is soft, spreadable, and holds its shape.
8. Lay two soaked corn husks overlapping on the work surface, smooth side up, and spread about 1/4 of the dough in the center into a small rectangle.
9. Place 1/4 of the beef filling in the middle of the dough, then fold the husks over to enclose it fully, forming a compact packet.
10. Fold the ends under or toward the center and tie the tamal securely with thin strips of husk.
11. Repeat to make 4 small tamales.
12. Place the tamales upright or slightly layered in a steamer basket over simmering water, cover, and steam for 45 to 55 minutes, until the dough is firm and pulls away from the husk.
13. Let the tamales rest for 10 minutes before serving, still wrapped or opened on the plate.

Common questions