Tamales Santiagueños

Explore the rich flavors of Santiago del Estero, Argentina, with this traditional recipe for Tamales Santiagueños. These delectable tamales are crafted from a savory pumpkin and corn flour dough, filled with a flavorful beef stew, and wrapped in corn husks for a truly authentic experience. Whether you’re familiar with Argentinian cuisine or trying it for the first time, these tamales are sure to impress.

Ingredients

For the Puree (Dough):
🎃 4 kg Zapallo Criollo or Brasilero Pumpkin
🌽 400 g Harina de Maiz Corn Flour
🥄 1 tablespoon Comino Cumin
🧂 1 tablespoon Salt
🥓 1 tablespoon Grasa de Vaca Beef Fat

For the Carbonada (Filling):
💧 Water for broth
🧅 1 small Cebolla Onion, cut
🧄 1 clove Ajo Garlic
🧂 1 teaspoon Salt
🌶️ 1 teaspoon Pimenton Colorado dulce Sweet Paprika
🌶️ 1 teaspoon Aji molido Ground Chili
🥬 1 stalk Apio Celery
🥩 750 g Carne de Vaca Beef "Marucha" cut
🧅 5 medium Cebollas Onions
🌶️ 2 Morrones Bell Peppers, 1 green, 1 red, diced
🌿 2 Cebolla de Verdeo Spring Onions, chopped
🧂 1 tablespoon Salt
🌶️ 1 tablespoon Pimenton Colorado dulce Sweet Paprika
🌶️ 1 tablespoon Aji molido Ground Chili
🥄 1 tablespoon Comino Cumin
🥓 2 heaped tablespoons Grasa de Vaca Beef Fat
🥚 5 Eggs, hard-boiled and chopped

For the Wrapper:
🌾 Approximately 2 Corn Husks per tamal

Brands Identified:
Ingredients were presented in generic containers; no specific brands were identified.

Instructions

1- Preparing the Carbonada Broth and Meat:

• In a stainless steel pot, heat water to a boil. Add onion, garlic, salt, paprika, ground chili, and celery to season.
• Add beef to the boiling broth and cook for 40 minutes until tender.
• Remove beef and shred it after cooling. Reserve the broth.

2- Preparing the Pumpkin Puree:

• Use the reserved broth in the pot to boil pumpkins until very soft.
• Scoop out the flesh and mash in a large mixing bowl.
• Mix mashed pumpkin with corn flour, cumin, salt, and beef fat until smooth and cohesive.

3- Preparing Carbonada Filling:

• In a non-stick pan, melt beef fat and sauté onions and peppers until soft.
• Add shredded beef and season with salt, paprika, ground chili, and cumin. Cook for 3 minutes.
• Stir in spring onions and cook 3-4 more minutes.
• Hard-boil, peel, and chop the eggs.

4- Hydrating Corn Husks:

• Submerge husks in boiling water until pliable.

5- Assembling the Tamales:

• On two overlapping corn husks, place a layer of pumpkin puree, beef filling, and chopped eggs. Cover with more puree.
• Fold husks to form a packet and secure with kitchen string.

6- Cooking the Tamales:

• Place wrapped tamales in boiling water for 20 minutes.

Prep Time: 60 minutes
Cook Time: 80 minutes
Total Time: 140 minutes
Servings: 15 servings (2 tamales per serving, total 30 tamales)
Equipment: Stainless steel pot, non-stick pan, wooden cutting board, chef’s knife, green plastic mixing bowl, kitchen string

Cooking Tips

• Reuse the broth for enhanced flavor.
• Ensure corn husks are soft for easy wrapping.

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Tamales Santiagueños