Ingredients:

500g Argentine beef, diced

Bamboo leaves

500g glutinous rice

Soy sauce

Sesame oil

Salt

Black pepper

Optional: Chestnuts or mushrooms for the filling

Preparation:

Soak the bamboo leaves in hot water for at least 2 hours, until they become soft and elastic, making them easier to wrap around the rice balls.

Wash and soak the glutinous rice for 4 hours.

Mix soy sauce, sesame oil, salt, and black pepper to taste. Add the diced beef and let it marinate for 30 minutes.

Heat water in a pot until it boils, then add salt. Boil the glutinous rice for about 20-30 minutes, until it is partially cooked. Drain and rinse the rice with cold water.

Take a soaked bamboo leaf and place a portion of the glutinous rice in the center. Add the marinated beef on top, along with chestnuts or mushrooms if desired.

Carefully wrap the rice ball by folding the leaves toward the center, ensuring they are well-sealed.

Place the wrapped rice balls into a pot of boiling water. Cook over medium heat for 2-3 hours, until the tamales are thoroughly cooked and tender.

Once cooked, remove the tamales from the pot and let them cool slightly. Enjoy your delicious Cantonese-style Argentine beef tamales.