Monégasque-style Stuffed Tamales

Ingredients

In this Monégasque adaptation of Tamales de capitas o siete cueros, the traditional Mexican flavors are enhanced with Monégasque spices and herbs. The filling is made with slow-cooked beef, which adds a rich and tender texture to the tamales. The Monégasque influence brings a touch of elegance and sophistication to the dish, elevating it to a new level of culinary excellence. We alse have the original recipe for Tamales de capitas o siete cueros, so you can check it out.

• 2 cups (470ml) corn masa harina 2 cups (470ml) corn masa harina
• 1 ½ cups (355ml) beef broth 1 ½ cups (355ml) beef broth
• 1 lb (450g) beef chuck, slow-cooked and shredded 1 lb (450g) beef chuck, slow-cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Monégasque spice blend (a mix of thyme, rosemary, and bay leaf) 1 teaspoon Monégasque spice blend (a mix of thyme, rosemary, and bay leaf)
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Corn husks, soaked in water for 1 hour Corn husks, soaked in water for 1 hour

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the corn masa harina and beef broth. Mix well until a smooth dough forms. Set aside.
2. 2.
   In a skillet, sauté the chopped onion and minced garlic until translucent.
3. 3.
   Add the shredded beef, Monégasque spice blend, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   Take a soaked corn husk and spread a thin layer of the corn masa dough onto it.
5. 5.
   Spoon a generous amount of the beef filling onto the center of the dough.
6. 6.
   Fold the sides of the corn husk over the filling, then fold the bottom and top edges to enclose the tamale.
7. 7.
   Repeat the process with the remaining corn husks, dough, and filling.
8. 8.
   Place the tamales in a steamer basket and steam for 1 hour, or until the dough is cooked through and firm.
9. 9.
   Remove the tamales from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Corn masa harina — Make sure to follow the instructions on the package for the correct water-to-masa ratio to achieve the desired dough consistency.
• Beef broth — Use a high-quality, low-sodium beef broth for the best flavor.
• Monégasque spice blend — If you can't find a pre-made blend, you can make your own by combining equal parts dried thyme, rosemary, and crushed bay leaf.

Tips & Tricks

• To add a touch of Monégasque elegance, garnish the tamales with a sprinkle of fresh thyme leaves before serving.
• For a spicier version, add a pinch of cayenne pepper to the beef filling.
• Serve the tamales with a side of Monégasque-style ratatouille for a complete fusion meal.
• If you prefer a milder flavor, reduce the amount of Monégasque spice blend used in the filling.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Monégasque-style Stuffed Tamales warm, accompanied by a fresh green salad. The tamales can be enjoyed as a main course or as part of a festive spread.

Presentation advice

Arrange the tamales on a platter, with the golden corn husks visible. Garnish with a sprig of fresh thyme for an elegant touch. Serve with a side of Monégasque-style ratatouille to enhance the presentation and flavor profile.