Tamales Norteños
Tamales Norteños
Northern Argentine tamales made with corn dough stuffed with spiced beef, wrapped in dried corn husks and steamed. A labor-intensive dish traditionally made in large batches by the whole family.
Tamales Norteños (Tamales Norteños)
Northern Argentine tamales made with corn dough stuffed with spiced beef, wrapped in dried corn husks and steamed. A labor-intensive dish traditionally made in large batches by the whole family.
For the dough (masa)
- 500g (3½ cups) fine cornmeal (harina de maíz) or masa harina
- 200ml (3/4 cup + 2 tbsp) beef broth, warm
- 100g (7 tbsp) beef fat (grasa de pella) or lard, melted
- 1 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
For the filling
- 500g (1 lb) beef chuck, cut into small cubes
- 1 large onion, finely diced
- 2 green onions (cebolla de verdeo), chopped
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp red pepper flakes (ají molido)
- Salt and pepper to taste
- 2 tbsp beef fat or oil for cooking
For wrapping
- 24 large dried corn husks, soaked in hot water for 1 hour
- Kitchen twine or strips of corn husk for tying
Wine Pairing
Torrontés from the Calchaquí Valley
- •Markets in Salta and Jujuy — sold by the dozen
- •Feria de Mataderos in Buenos Aires (Sundays)
- •Northwestern food festivals (especially during Carnival)
- 1
Prepare the filling first: heat beef fat in a skillet over medium heat. Brown the beef cubes in batches, then remove and set aside.
- 2
In the same pan, sauté onion until soft. Add green onions, cumin, paprika, and red pepper flakes. Cook 2 minutes until fragrant.
- 3
Return the beef to the pan, season with salt and pepper, add a splash of water, and simmer covered for 15 minutes. The beef should be tender but not falling apart. Let cool.
- 4
Make the dough: combine cornmeal, salt, paprika, and cumin. Add melted beef fat and warm broth gradually, mixing with your hands until you have a soft, pliable dough that holds together. It should be the consistency of thick hummus.
- 5
Drain the corn husks and pat dry. Lay two husks overlapping to form a wider surface.
- 6
Spread about 3 tablespoons of dough onto the center of the husks, forming a rectangle about 4x3 inches.
- 7
Place 2 tablespoons of the beef filling in the center of the dough.
- 8
Fold one side of the husk over the filling, then the other side. Fold the bottom up and the top down to form a packet. Tie securely with twine or a strip of corn husk.
- 9
Repeat with remaining dough and filling — you should get about 12 tamales.
- 10
Stand the tamales upright in a large steamer pot (open end up). Steam over simmering water for 1.5-2 hours.
- 11
The tamales are done when the dough pulls away cleanly from the husk when you peel one open.
- 12
Let rest 10 minutes before serving. Unwrap at the table.
- ✦
The fat in the dough is essential — it keeps the masa moist and prevents it from drying out during steaming. Don't reduce it.
- ✦
Make tamales as a group activity — it's the traditional way and much more efficient (and fun) with extra hands.
- ✦
If the dough feels dry, add more broth a tablespoon at a time. If too wet, add more cornmeal.
Tamales have been made in the Argentine northwest for centuries, predating Spanish colonization. The Diaguita and other indigenous peoples wrapped corn paste around wild game and cooked it in embers. Spanish colonists added beef and pork, and the tamaleada — a communal tamal-making gathering — became a social tradition. In Salta and Jujuy, families still make hundreds of tamales in a single session, with everyone assigned a role: mixing, filling, wrapping, or tying.
Refrigerate cooked tamales for up to 4 days. Freeze for up to 3 months. Reheat by steaming for 15-20 minutes from frozen.