Northern Tamales

immerse the husks in a bowl of hot water so that they lose rigidity and drain. cook the cornmeal with the broth or water in a saucepan and, when it is thick, distribute a generous portion over 2 overlapping husks in the shape of a cross. sauté the meat in the fat, moisten it with a few drops of water and, as soon as it is sautéed, season with the salt, pepper, paprika, crumbled oregano and cumin. off the heat add the chopped eggs, the soaked raisins, the pitted pitted olives, the onion and mix. Place a little of the filling on the cornmeal mattress and close the husks in a package. tie them with dried husk strands and boil them in a large saucepan with water and salt. drain and serve hot.