Tamal de bola (Ball tamale)

A stimulus to the whim!

Discover the flavor of the pork rib marinated with guajillo chili pepper and red tomato, wrapped in dough of nixtamal. A true delight.

Preparation time: 1 hour and 30 minute

Ingredients

550 gr. Nixtamalized corn dough
250 gr. Pork rib
250 gr. Lard
125 gr. Grounded pork rinds
125 gr. Tomato
3 gr. Black pepper
15 gr. Simojovel chili pepper
5 gr. Thyme
5 gr. Oregano
3 gr. Cumin
Salt to taste
15 pcs. Totomoxtle

Preparation

Wash and soak the totomoxtle.
Clean and cut the rib into small pieces.
Fry the chilies.
Blend the tomato with half the chilies, 50 gr.of dough and spices.
Mix the dough well with the lard, the pork rinds and the salt.
Pour the blended tomato into a saucepan and fry, add water and a tablespoon of dough to thicken it. When it boils, remove from the heat then mix the meat with the sauce.
Place a portion of dough on a sheet of totomoxtle, make a hole in the center and fill with a piece of meat with sauce, 1 or 2 chili peppers and cover, then wrap it with the sheet and tie the ends tightly.
Cook in a steamer for approximately one hour and thirty minutes.

Tips:

When the tamales are placed in the pot, place them interspersed leaving a hole in the center so the steam can properly raise and the tamales are cooked evenly.