🇦🇷 Argentina recipe
Tamales
Argentine tamales from the northwestern provinces of Salta, Tucumán, and Jujuy are a deeply traditional food with indigenous roots. Unlike their Mexican cousins, Argentine tamales use a coarser corn masa and feature a filling of slow-cooked beef seasoned with cumin, paprika, and ají molido. They are wrapped in dried corn husks and steamed in large batches, often as a communal family effort during holidays and celebrations.
Prep1 hr (plus 1 hr soaking husks)
Cook2 hrs
Serves5
Difficultyhard
Ingredients
- 500g coarse corn flour (harina de maíz)
- 150g beef tallow or lard, melted
- 250ml warm beef broth
- 500g beef chuck, cut into small cubes
- 2 large white onions, finely diced
- 2 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 1 teaspoon ají molido (red chili flakes)
- 20 large dried corn husks, soaked in warm water for 1 hour
- Salt and freshly ground black pepper
- 3 tablespoons sunflower oil
- 2 scallions, finely sliced
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 280
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 12 g
