How to make Tamales Salvadorans

Grilled chicken, pork, sugar or salt, tamales are one of the typical dishes of Salvadorans. Recipes, mixed with savory ingredients and their skills at cooking and creativity when it comes to serve them, should be taken into account when preparing the delicious tamales.

Salvadoran tamales


  • 1 hen.
  • 1 pound of pork ribs.
  • 1 pound of bacon.
  • 1/2 pound of ham.
  • 1/2 pound red sausage.
  • 1 can of white beans.
  • 2 pounds ground pork.
  • 6 cups of corn flour.
  • 1 jar of olives.
  • 1 1/2 jar of capers.
  • 1/2 cup raisins.
  • 5 large tomatoes.
  • 5 large onions.
  • Annatto, chili peppers, vinegar, salt and cumin.


Corn flour soaked with broth until dough is soft, add the capers with the vinegar, salt, annatto and cumin to taste butter. The chicken, ribs, the mass of pork and Bacon, all in pieces, are stewed with tomato, onion, salt, vinegar and butter, taking care that the stew sits with enough broth, as it is used to soak the corn flour. 5 tomatoes and onions 5 a stew is done separately.

On a huerta (of banana or banana) leaf spread 4 tablespoons of dough, leaving little more or less than two centimeters in thickness and it is placed over a piece of every thing, a little stew, onion, tomato and broth. Two tablespoons of dough are placed on top of all this, sheet is folded and proceed to tie it in the form of a thin pita package.

Cooked for three hours in boiling water, to which must be added a bit of salt and vinegar. Water should always cover the tamales, so it must be hand hot water to add in the event that you consume.

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