The tamales make a dish of northern Argentina, especially in the provinces of Jujuy and Salta, where they are consumed regularly.
• 12 dried leaves of corn.
• 2 cups cornmeal.
• 1 / 2 pint of broth or water.
• 3 tablespoons fat.
• 1 / 2 kg minced beef with a knife.
• 1 teaspoon cumin.
• 2 hard boiled eggs.
• 3 tablespoons seedless raisins.
• 50 grams of chopped green olives.
• 1 small onion, chopped, sauteed in oil.
• Salt and pepper.
• 1 teaspoon paprika.
Soak the leaves in hot water and then drain. Heat through the corn flour with water or broth and wait until thickened. Having two overlapping leaves crosswise and place the dough on it. In addition, cooking meat in fat and saute briefly with a few drops of water. Season with salt and spices. Off the heat, add the chopped egg, raisins, olives and onion and composites the ingredients. Place the mixture over the cornmeal previously placed o...