Tamales from Le Cordon Bleu Complete Cooking Techniques by Le Cordon Bleu
If using dried corn husks, soak them in cold water for 1 hour. Lay the husks flat to dry before filling. Mix the lard and cornmeal to form a dough. Press a smal
Ingredients
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- 2 tbsp butter
- 450 g minced pork
- 1 red chilli, deseeded and finely chopped
- Salt and freshly ground pepper
- 40 dried or fresh corn husks
- 175 g lard
- 450 g ground cornmeal
- 3 garlic cloves, chopped
- 1 onion, chopped
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