Dinner · 120 min · argentinian

Tamales Salteños

This is the kind of Argentinian dinner you’ll make on repeat — cornmeal and chicken broth, 120 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Cornmeal
• 4 cups Chicken broth
• 1 lb Shredded beef
• 1 Onion
• 2 Hard-boiled eggs
• 1/2 cup Green olives
• 1 tbsp Paprika
• 16 Corn husks

Steps

1. Simmer the cornmeal in hot broth, stirring constantly, until it pulls from the pot — the masa should be thick but spreadable.
2. Season the shredded beef with onion, paprika, and salt into a juicy filling; fold in chopped egg and olives.
3. Spread masa on each soaked husk, add filling down the center, and fold into tight packets.
4. Steam 60 minutes until the masa firms and pulls cleanly from the husk.
5. Rest 10 minutes before unwrapping; tamales set as they cool and the patience pays off.

Build my plan — free

← All recipes