Mimis kitchen magic

The meat has to be spicy, course there are different intensities when it comes to spicy so you have lots of room to find your hotness. 

I cut 400g of pork shoulder into small pieces and roasted it in a pan in lots of oil with chili and paprika powder. Additionally I added caper and garlic. 

I created a sauce by bringing a can of tomatoes, three garlic toes, one teaspoon of capers, six olives, a nail sized piece of chili and each two tablespoons of sesame seeds and sunflower seeds to boil. Let it simmer for ten minutes and then whisk it in a blender until everything is smoothed over. 

Tamales take time, even the non-carb ones. Therefore it is a longer post. Prepare a baking sheet and preheat the oven to 220 degrees Celsius. Now you can start with the folding of the packages: 

On a square piece of baking sheet put a drop of oil so the dough won't stick later; then give a bit on it (the amount depends on the size of the rectangle) and spread it out. However, take care that you have enough room on the sides. 

Afterwards pieces of the meat belong into the middle of the rectangle; preferably with a tad bit of the oil in which you roasted it in. For the finish a table spoon of the sauce on top is enough so you can finish it by rolling together the sides and with pressure fold it into a package. It should look like a burrito if it is of any help to you. Do this as often as you need to until the dough it all gone.

When all of them are wrapped in tightly (with the opening on the bottom, so they cannot run out so easily) put them in the oven for 25minutes on normal heat and five to ten minutes with open packages on the highest layer of the oven on 250degrees so they can brown. 

The prepping and the wrapping up take up most of the time, still, they are so worth it – my boyfriend from Guatemala said they 'taste almost like the real deal. They come close'. That's all you can ask for, right? ;)