Tamal de Berenjena (Eggplant Tamale)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
90 minutes
Number of servings
8
Difficulty
Medium
Ingredients
250
gr cooked corn masa
1
kg pork meat, chopped into small pieces
500
gr white onion, peeled and chopped
3
piece(s) ripe tomatoes, peeled and chopped
4
clove(s) garlic, crushed
1
gr eggplants, peeled and sliced
6
tbsp oil
2
tbsp annatto lard
pinch salt and pepper to taste
bijao leaves
majagua (natural fiber for tying)
Directions
- Prepare a guiso by sautéing the pork in a little oil with the onions, tomatoes and garlic for about 20 minutes.
- Sauté the eggplant slices in oil, cook for 10 minutes in water and grind.
- Dissolve the corn masa in a little water (should be rather liquid), mix with the ground eggplants, annatto lard, salt and pepper (incorporate everything very well).
- Prepare the greased bijao leaves with broken veins.
- A large one below and a smaller one crossed on top, place a portion of the masa, a little guiso, cover with more masa and assemble the tamales, which are tied with majaguas and cooked in boiling water for one hour.
- Ternero de vientre mompós, Bolívar