Photograph of the finished Torta de tamal

Mexico · Bánh mì kẹp bánh ngô ép nóng

Torta de tamal

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.6 lb
  • Photograph of Mexican bolillo bread Mexican bolillo bread 4 loaves
  • Photograph of Pork fat Pork fat 8.5 oz
  • Photograph of Tomatillos Tomatillos 1.6 lb
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Dried corn husks Dried corn husks 24 leaves
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Sour cream Sour cream ¾ cup
  • Photograph of Onion Onion 1.2
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Beat the pork fat with the mass powder and water for 10 minutes until the dough is light and fluffy.
  2. 2 Boil tomatillo and jalapeño, then blend them into a green sauce.
  3. 3 Wrap the flour with a spoonful of green sauce in a dried corn husk and steam for 40 minutes to make tamal.
  4. 4 Slice the loaf of bread and place the entire, shelled tamal in the middle.
  5. 5 Press the pastry on a heavy pan for 4 minutes on each side until the crust is crispy and the tamal is flattened.
  6. 6 The hot-pressed version differs from the instant version; the crispy crust and warm tamal stick together as a single mass.

With an appliance

  • Pressure cooker 45 min

    Replace step 3: steam the tamal under high pressure for 18 minutes, then let it air dry for 8 minutes; steps 4–6 remain the same as the original recipe, clamping and pressing in a pan.

Start cooking