The montuca, a boiled tamale full of tradition and flavors. Made with tender corn dough and filled with chicken or seasoned meat, this dish is enjoyed with family during special occasions, cooked with patience and love to preserve its culinary essence. A delight that unites generations.
The montuca is a traditional Central American dish that combines the softness of corn with the intense flavor of seasoned meat.
It is prepared carefully, wrapping the dough around the seasoned meat before boiling in water.
They are a true delight to share at family gatherings or special events.
Montuca
Ingredients
36 Tender corn kernels
2 Chiltomas (bell peppers)
2 pounds of Pork meat
2 tablespoons of English sauce
1 Chopped large onion
1 tablespoon of Onion powder
1 tablespoon of Cumin powder
2 Oranges, extract the juice
1 pinch of Salt
Achiote paste
Tuza leaves
Oil
1 pinch of Pepper
Preparation
Step 1 : To begin, the tender corn (elotes) must be ground and made into the dough.
Step 2 : The meat is cut into small pieces and seasoned with ground onion, chopped chiltoma, pepper, achiote paste, sour orange juice, cumin, and salt to taste.
Step 3 : Then, the meat is sautéed over low heat for about 30 minutes.
Step 4 : Meanwhile, a little salt is added to the dough, and once the corn is ground, it should be used immediately to prevent it from drying out.
Step 5 : With the meat ready and the dough prepared, proceed with the assembly: place a small portion of dough on two tuza leaves, then put the meat in the center of the dough and carefully wrap it.
Step 6 : Finally, boil in a wide pot with enough water, adding some corn husks so the montucas stand upright while cooking, preventing the ingredients from falling apart.
Step 7 : Serve hot once they are ready.
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