Charqui tamales with corn and spices

What does it include?

Ingredients

• 500 g corn flour for tamales
• 1 liter broth (meat or vegetables)
• 150 g beef fat or melted butter
• 1 tbsp sweet paprika
• 1 tsp cumin
• 1 tbsp
• 1 pinch pepper
• 300 g jerky (shredded dried meat)
• 2 onions chopped
• 1 chopped red bell pepper
• 2 cloves of garlic, minced
• 1 peeled tomato or 2 tablespoons tomato puree
• oil or fat for frying
• 1 tsp paprika
• 1 tsp ground chili
• 1/2 tsp cumin
• salt and pepper to taste
• clean and soaked corn husks
• thread or straw for attar

How to prepare it step by step?

Preparation

1. Wash and soak the corn husks in hot water to soften them.
2. In a pot, heat the fat or oil and sauté the garlic, onion, and bell pepper until fragrant and translucent.
3. Add the crumbled jerky, tomato, paprika, ground chili, cumin, salt, and pepper. Cook for 10 minutes, stirring occasionally, until the filling is aromatic and well combined.
4. For the dough, place the corn flour in a bowl, gradually add the melted fat and warm broth, mixing until a moist and malleable dough forms. Season with salt, paprika, and cumin.
5. On each softened chala, spread a portion of dough and place a tablespoon of the filling in the center.
6. Fold the sides and then the ends to form the tamales, securing them with thread or chala strips.
7. Place the tamales in a large pot with water or steam, ensuring they are barely covered.
8. Cook for 40–50 minutes until firm. Check for doneness by ensuring the dough is cooked through and the husks are tender.
9. Remove, drain, and serve hot or warm for the best flavor experience.