These tamales are filled with a picadillo made from a blend of vegetables, including peas, corn, and potatoes, cooked in a delicious guajillo sauce.
With my twenty-dollar budget, I planned on making two dozen tamales, but I managed to prepare almost three dozen tamales. These tamales can easily be made all year round when you get that urge for tamales. They are easy to prepare for any gathering and can be served with champurrado or cafecito de olla!
Ingredients for the filling:
2 Lbs Lean Ground Beef, Turkey, or Chicken
Salt and Pepper as Needed
2 Medium Potatoes
1 Cup of Frozen Unthawed Peas
1 Cup Frozen Unthawed Corn
1/2 Medium White Onion
3 Garlic Cloves
1 Tsp Mexican Oregano
1/2 Tsp of Cumin
Salt and pepper to taste or Chicken, Beef, or Tomato Bouillon
2 Tbsp Vegetable or Olive Oil
5 Chile Guajillo
6-8 Chiles de Arbol (Optional)
Two Cups of. Chicken Broth
Ingredients for the Masa:
8 Cups of Corn Flour (I used Maseca for Tamales)
2 Cups of Manteca/Lard or Vegetable or Olive Oil
NOTE: If replacing the Manteca with oil, less broth may be needed to mix the masa.
1 Tbsp Salt
2 Chicken or Beef Bouillon Cubes
1 Tbsp NM Chili Powder
1-1/2 Tbsp Baking Powder
1-1/2 Tbsp Baking Soda
6 Cup of Chicken or Beef Broth or as needed
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