Mendoza Tamalito

The Mendoza Tamalito is a traditional dish, originating from the heart of Argentina's expansive wine region, Mendoza. This dish is a reflection of the rich cultural tapestry that constructs Mendoza's identity, influenced by indigenous cultures and Spanish settlers. Over time, tamales have become a staple in many Latin American cuisines. However, the Mendoza variant is distinct due to its unique use of local ingredients and cooking techniques that make it stand out. Traditionally, tamales are prepared during festivals and family gatherings, symbolizing unity and sharing.

Ingredients

• Corn Masa - 500g
• Pork - 300g
• Onion - 2, finely diced
• Garlic - 4 cloves, minced
• Red Chili Pepper – 1, chopped
• Corn Husks - soaked in water
• Olive Oil - 2 tablespoons
• Tomato Paste - 100g
• Cumin - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Vegetable Stock - 250ml

Preparation

Step 1: Preparing the Filling

Begin by heating the olive oil in a skillet over medium heat. Add the onion and sauté until translucent. Stir in the garlic and red chili pepper, cooking for another 2 minutes. Add the pork, season with salt and pepper, and cook until browned. Mix in the tomato paste and sprinkle the cumin, cooking for another 3 minutes before adding the vegetable stock. Reduce the heat and let it simmer for about 10 minutes until fully cooked and flavors are combined.

Step 2: Preparing the Corn Masa

In a large bowl, mix the corn masa with a pinch of salt and adequate water to form a dough-like consistency. It should be smooth and not too sticky. Adjust with more corn masa or water as needed.

Step 3: Assembling the Tamalito

Drain the corn husks and pat dry. Spread a generous amount of corn masa onto the center of each husk, then top with a spoonful of the pork filling. Fold the sides of the husk in and tie the ends with a strip of husk to secure the tamalito.

Step 4: Cooking the Tamalito

Place a steaming basket in a large pot and fill the pot with a couple of inches of water. Arrange the tamalitos upright in the basket. Cover with a lid and steam for around 60 minutes. It's advised to use a cooking timer to ensure perfect timing. Check occasionally and add more water if necessary.

Checking for Doneness

When done, the corn masa should be firm and easily pull away from the corn husks.

How to Enjoy Mendoza Tamalito

The Mendoza Tamalito is best enjoyed warm, freshly out of the steamer. It's traditionally served as part of a larger meal during festivities or as a hearty breakfast in a café. Pair it with a rich Malbec wine from the Mendoza region to accentuate its flavors. Many also enjoy it with a side of spicy salsa or a sprinkle of fresh herbs. By following these preparation and cooking steps, you can perfectly recreate the nostalgic taste of an authentic Mendoza Tamalito right in your kitchen. Enjoy this dish as a comforting reminder of the vibrant culture and traditions of Mendoza.