Tamale of Iberian pork ribs – 55000 Recipes. Passion for food

Iberian pork ribs tamale

Chef Mario Cespedes teaches us how to cook delicious Iberian pork tamale


  • For tamale
  • 250 g tamale flour (corn)
  • 1 liter of chicken broth
  • 1 teaspoon yellow chili paste Goya Europa
  • 1 teaspoon of Goya Europa agio paste
  • 1 teaspoon of aji punk paste
  • Brunoise onions
  • 100 grams of pork rib before confit
  • 1 teaspoon garlic paste
  • Salt to taste
  • Cumin to taste
  • Pepper to taste
  • For the rib
  • 1 Iberian pork rib


For tamale

  1. Make a sauce with onions, garlic and other ingredients
  2. Then add the cornflour. mix well and add the chicken broth
  3. Once the dough is hydrated and compact, it is shaped with banana leaves and cooked for about 30 to 40 minutes on steam.

For the rib

  1. We take it to cook and then remove the bones
  2. We accompany it with a marinated salad of persimmon, onion, brunoise and hot pepper charapita
  3. Finally, we accompany the crushed and crushed olives with the boot.

I will see you on another recipe.
David from 55000 Recipes

Leave a Comment