Tamales are a classic Mexican dish: warm and comforting and most definitely nostalgic. They are undoubtedly one of the most authentic and traditional dishes in both Mexican and Mexican-American cooking. We’d even venture to say that every Latina—Mexican or not—should have a back-pocket recipe for tamales. From the most classic to new takes on the tamal, there are lots of amazing recipes out there that are all worth trying at least once.
In the Mexican culture, tamales mean bringing family and friends together, carrying on tradition and enjoying a hearty meal at home. Typically served around the holidays, tamales (or “tamal” – singular) are pudgy parcels of delight — a hot filling of chicken, beef, pork or even fruit surrounded by a spongy masa or dough made of corn flour — all wrapped in a corn husk or banana leaf depending on the region.
WHAT ARE TAMALES?
Tamales (the plural of tamal) are a Mexican dish that is steeped in ancient Mesoamerican tradition. In fact, there is evidence to suggest that tamales have been enjoyed even before the Mayans and Aztecs! If that doesn’t signify their timelessness, I’m not sure what will.
These tasty little envelopes contain a tender, corn based dough wrapped around the filling of your choice. Most often they are stuffed with savory meats like pork or chicken, but they can also be made vegetarian, or even turned into sweet desserts!
1. Pork Tamales
Pork Tamales
This recipe for authentic Mexican Pork Tamales Rojos are mouthwateringly delicious; tender shreds of spicy red chile pork are wrapped in a soft masa dough and steamed to perfection for a rustic, comforting meal you won’t soon forget.
Ingredients
FOR THE MEAT:
5 pounds Pork Butt
1 White Onion, Quartered
8 cloves Garlic
2 Bay Leaves
16 cups Water
3 teaspoons Salt
FOR THE SAUCE:
25 Dried Guajillo Chilies
5 Dried Morita Chilies
3 cloves Garlic
½ White Onion, Sliced Into Thick Rings
6 cups Water
1-½ Tablespoon Oil
Salt To Taste
FOR THE MASA:
1 package (about 8 Oz. Size) Corn Husks
5 cups Maseca
3 teaspoons Baking Powder
3 teaspoons Salt
5 cups Pork Broth
½ cups Chile Sauce
2 cups Lard
Preparation
For the meat:
Add pork, onion, garlic, bay leaves, water and salt to a large stock pot and bring to a boil. Reduce heat to low, cover and cook for 4-5 hours or until meat is tender and falls apart easily. Remove meat from pot and transfer to a large bowl and shred with two forks. Or when cool, use your hands to shred.Strain broth, let cool, and place in the refrigerator. Skim the fat off the broth.For the sauce:
Toast chiles in a dry skillet over medium heat (about 25 seconds). Toast garlic and onion. Transfer chiles, garlic and onion to a pot with about 6 to 7 cups of warm water and bring to a simmer over medium low heat. Simmer for about 10 minutes or until chiles are soft.Transfer contents to a blender with about 5 cups of the water from the chiles. Blend for 1 minute (do this in 2 batches).Heat oil in a pot over medium heat. When hot, strain the chile sauce into the pot. Stir, cover and cook over medium low for about 15 minutes. Season well with salt.Reserve 1/2 cup of the sauce for the masa. Add the shredded pork to the remaining chile sauce and stir well.For the masa:
Soak the corn husks in hot water for 1 hour.In a large bowl, add the maseca, baking powder and salt and mix well. Add the broth and remaining chile sauce and mix well, making sure the dough is moist.In another bowl, beat the lard with a mixer until it is fluffy (a couple minutes). Add the masa to the lard and continue to beat for 3 minutes.To assemble the tamales, spread a heaping tablespoon of masa over a corn husk. Add a heaping tablespoon of the pork onto the masa. Fold each side of the husk and then fold the bottom part of the husk up.Fill a steamer with water and add the tamales standing up. Bring the water in the steamer to a boil and lower it to medium low. Cover and cook for 1 hour.
2. Chicken Tamales
Chicken Tamales
This tamales recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano Chili , surrounded by corn flour dough, and wrapped in a corn husk for steaming.
Ingredients
For the Filling
1 1/2 pounds boneless skinless chicken breast, or thigh
1 medium white onion, halved, divided use
2 large garlic cloves, peeled, smashed, divided
1 teaspoon fine sea salt, plus more to taste
1 serrano pepper, or jalapeño pepper
2 pounds fresh tomatillos, husks and stems removed, washed
1/4 cup fresh cilantro
1 teaspoon crushed epazote, or 3 whole epazote leaves
For the Masa
3/4 cup lard, or shortening, unsalted butter, or grapeseed oil
2 1/2 cups Masa harina
1 teaspoon baking powder
1 teaspoon fine sea salt, plus more to taste
1 1/2 to 2 cups chicken stock from cooking the chicken, or vegetable stock
30 corn husks
Directions
Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add Masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it’s ready, if not, keep working the dough a little longer.
Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
3. Beef Tamales
Beef Tamales
These Amazing Beef Mexican Tamales are exactly that, AMAZING! They’re made with a succulent beef mixture, surrounded by a fluffy, moist masa dough and topped with a red chile sauce or salsa verde. Absolutely delicious!
INGREDIENTS
Beef Filling
6 lb brisket
1 onion
6 cloves garlic peeled
3 tsp salt
6 peppercorns
8 dried ancho chiles
1 Tbsp comino cumin seeds
Water to cover
lb lard Healthier option 1 cup canola oil
Masa
6 lbs masa from tamale factory OR
4 lbs masa harina
lbs lard Healthier option 2 cups canola oil
6 tsp salt
1 tsp baking soda
2 cups of broth from beef filling
Corn Husks/Hojas
3 pounds corn husks/hojas
Hot water to cover
PREPARATION
CORN HUSKS/HOJAS
Step 1Hojas are corn husks that are dry and papery but usually clean of silks, trimmed, flattened and ready for use. To soften them, pour plenty of very hot water over them and leave to soak for several hours or overnight. Shake well to get rid of excess water and pat them dry with a towel.
BEEF FILLING
Cut the brisket into large squares and put into a large pot with the onion, garlic, salt, and peppercorns. Cover the beef with water and bring to a boil. Lower the flame and simmer until tender – about 3 hours.
Set the beef aside to cool off in the broth. Strain, reserving the broth, and chop beef with garlic roughly.
Step 3Cover chiles and comino seeds with water and bring to a boil. Let them stand until chiles are soft and water cools. When they are cool enough to handle, slit them open and remove seeds and veins. Using a molcajete or a blender to grind/blend them along with the comino into a paste.
Melt lard, add chile paste and sautée for about 3 minutes stirring all the time. Add beef and garlic, continuing to cook for the flavors to meld. Add ½ cup of the broth and let the mixture cook for about 10 minutes over a medium flame. Filling should not be watery. Add salt as necessary.
MASA
Step 1If you get your masa from a tamale or tortilla factory, ask for masa for tamales or masa quebradita. If you use masa harina, get the one for tamales and follow the directions.
Step 2Melt the lard. Use a large mixer to mix masa, salt, baking soda, broth, and the lard (one cup at a time). Continue beating for 10 minutes or so, until a ½ tsp. of the masa floats in a cup of cold water. If it floats you can be sure the tamales will be tender and light. If it doesn’t float, beat more melted lard into the mixture. Beat until fluffy and semi-shiny. Masa should be of a stiff consistency but spreadable.
MAKING THE TAMALES
Step 1Using a Tbsp. or a knife spread a thin coating of the masa over the broadest part of the corn husk, allowing for turning down about 2 inches at the pointed top. Spread the masa approximately 3 inches wide and 3 ½ inches long.
Step 2Spoon some beef filling down the middle of the dough (about 1 Tbsp.). Fold the sides of the corn husks together firmly. Fold up the empty 2 inch section of the husk, forming a tightly closed “bottom” and leaving the top open.
COOKING THE TAMALES
Step 1Fill the bottom of large soup pot or a tamale steamer with 1 inch of water and bring to a boil.
Step 2If using a pot, either put a molcajete, bowl or ball of aluminum foil at the bottom of the pot and fill in with leftover corn husks. Stack the tamales upright, with the folded part down at the bottom. Pack firmly but not tightly. Cover the tamales with more corn shucks. Cover the top of the steamer with a dishcloth or thick cloth, or cover the pot with a tightly fitting lid.
Step 3Cook tamales for about 1 ½-2 ½ hours over a medium flame. Keep water in a teapot simmering so that you can refill the pot when necessary. If you use a tamale steamer you should not have to add any more water.
Step 4To test the tamales for doneness, remove one from the center, and one from the side of the pot. Tamales are done when you open the corn husk, and the masa peels away easily from the shucks and the tamale is completely smooth.
4. Vegan Tamales
Vegan Tamales
There are countless variations of tamales , and that goes for vegan tamales. Some are filled with squash, beans, tomatoes, and peppers to reflect the ancient milpa agricultural system in which those ingredients are grown together. Other vegan fillings include zucchini and tomatoes, beans and hoja santa herb, and rajas (roasted peppers)
INGREDIENTS
Filling ingredients:
18 Guajillo Chiles, dried
1/2 corn tortilla
1/2 slice of whole wheat bread
3–4 garlic cloves
3 small peppercorns
2 tericherry peppercorns
1 tablespoon of guajillo chili seeds
2.5 cups of water
2–3 tablespoons canola oil (or any neutral oil)
2 large cans of jackfruit
1 teaspoon salt or to taste
Dough ingredients:
2.5 cup coconut oil or olive oil
4.4 pounds of tamale Maseca
2 teaspoons of baking powder
2 teaspoons salt or to taste
48 oz vegetable broth (1.5–2 cartons)
60–80 corn husks
INSTRUCTIONS
Soak the horn shells in hot water for at least an hour. Place a plate on them to make sure they are all submerged in the water. I use my sink to do this.
Remove the stems and seeds from the dried guajillo peppers.
Turn a skillet over medium heat and add about 1 tablespoon of canola oil. Fry the tortilla, bread and garlic cloves until golden brown. Set aside in a large bowl.
Add more oil to the skillet and toast the dried guajillo chiles for 5 seconds on each side. As soon as they puff up and turn slightly red, flip them over and make sure you don’t overcook or burn them. Place them in the large bowl with the bread, tortilla and garlic.
Lightly toast the peppercorns in the same way and add them to the large bowl with all the other ingredients. At this point, ALL the sauce ingredients should be in this large bowl.
Add enough hot water to cover all the ingredients in the bowl and let it soak for at least 2 hours OR add boiling water and soak for 20 minutes.
Add all the soaked ingredients to a blender along with 2.5 cups of water that were already soaking and mix well.
Strain the sauce and add to a skillet over medium heat. Heat to a boil and then lower to a simmer.
Add the shredded jackfruit to the sauce and stir until well incorporated. Taste and season as needed. Cook over low heat for 10-15 minutes.
Start making dough by melting coconut oil (or using olive oil) and then adding maseca flour, baking powder, vegetable broth, and salt. With your hands, mix everything until a dough forms. The dough should be sticky, not too wet but not dry. The amount of oil can vary – add it slowly and continue until you achieve a dough texture like above. You can also watch the video.
Take a corn husk and take about 1/4 cup of masa and spread it on the corn husk with a spoon.
Take 1-2 tablespoons of jackfruit filling and place it right in the middle of the dough.
Fold the corn husk on one side and then the other. Now take the part that sticks out in the middle and fold it inward. Place on a tray and repeat until all the dough and filling are used.
Steam the tamales for 1.5 hours, depending on how many at a time. My pot is small so I cook 15-20 at a time.
Once the corn husks can be easily peeled, they are done! Sometimes they may not seem ready. Test by squeezing the tamale and check if it is firm instead of soft. Once it cools, it will harden even more.
Let cool for at least 30 minutes, unwrap and enjoy.
5. Sweet Tamales
Sweet Tamales
What are sweet tamales? Sweet tamales are a Mexican dessert made from a sweet masa corn dough and filled with a variety of fruit, nut and sugary fillings. Common fillings include raisins, pineapples, fruit preserves, cajeta and dulce de leche.
Ingredients
For the Hibiscus Jam Filling
1 cup dried hibiscus flowers
2 whole cardamom pods, lightly cracked open
2 whole cloves
1 cinnamon stick
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
2 cups water
For the Masa Dough
2 1/2 cups (240 grams) masa harina
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup coconut oil
1 vanilla bean pod, or 2 teaspoons vanilla extract
1 cup rice milk, or other plant-based milk
25 to 30 corn husks
Directions
Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.
6. Corn Tamales
Corn Tamales
Another variation of the tamale uses a sweet-corn ground down to create the masa and is considered in many parts of Mexico as a dessert tamale. These tamales are created usually without any type of filling to give that creamy, melt in your mouth texture that cannot be described in words.
Tamales de elote (sweet corn tamales)
Soft and fluffy, these tamales de elote (sweet corn tamales) are perfect for breakfast or dessert. If you don’t know the sweet version of tamales, this might be the recipe for you.
2.2 lb corn kernels (about 5 or 6 corn ears)
½ cup butter (softened)
½ cup granulated sugar
½ cup masa harina (Maseca or any other brand)
½ cup cornmeal
½ tsp baking soda
1 tsp salt
INSTRUCTIONS
Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
In the bowl of an electric mixer, cream the butter and sugar until pale. Add the egg, salt, and baking powder. Mix to incorporate. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
Put a corn husk lengthwise in front of you with the wide side closest to you. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together. Roll both sides of the corn husks in the same direction over the filling.
Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan. Remove the tamales from the steamer to a serving platter and serve.
7. Cheese and Jalapeno Tamales
Cheese Tamales
These cheese tamales are great for beginners because the filling only requires salsa and grated cheese. All you have to make is the corn masa or dough—and that’s surprisingly simple. With those two elements prepared, it’s just a matter of assembling and steaming the tamales.
Ingredients
1 (6-ounce) package banana leaves , or dried corn husks
6 tablespoons lard, or vegetable shortening
3 ounces cream cheese, softened
1 cup chili con queso, homemade or jarred
4 cups Masa harina
2 to 3 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste
1 cup grated cheddar cheese
1 cup grated pepper jack cheese
1 1/2 cups salsa, such as black bean, corn, and roasted pepper
Steps
1Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
Meanwhile, in large bowl, mix 2 cups of the broth and remaining tamale dough ingredients. Beat with electric mixer until well combined, adding remaining chicken broth as needed to make soft dough.
3In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir onion in oil 2 to 3 minutes or until tender. Stir in chiles; cook 1 to 2 minutes or until hot.
Drain corn husks; pat dry with paper towels. Place 3 level tablespoonfuls dough on each corn husk; slightly spread out, making indentation in center with back of spoon. Place 1 to 2 strips cheese and onion and chile on center of dough; fold dough around filling. If corn husks are too small, overlap 2 husks. Fold bottom one-third of corn husk over filling; fold sides in toward center. Tie tops with corn husk strings.
5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty tamale husks on top of rack. Stand tamales inside pots, leaning against sides all around. Cover; reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
8. Pineapple Tamales
Pineapple Tamales
If you’ve never had sweet tamales, this recipe is the perfect introduction to a tasty Mexican dessert!
It still surprises me how many people don’t know how delicious sweet tamales can be. For many, the only tamal is the traditional savory version filled with chicken, pork or rajas(roasted poblano strips). But I’m willing to bet that one bite of these sweet tamales will change your mind!
Get The Recipe: Here
9. Burnt Strawberry Tamales
Burnt Strawberry Tamales
These strawberry tamales are exactly what you’ve been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.
INGREDIENTS
25 corn husks (about 1/4-1/3 pound)
1 1/2 cups raisins (any kind)
4 1/4 cups masa harina (I used Maseca)
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
canola oil (or corn, vegetable or other neutral-tasting oil)
3 cups warm water,plus more fot soaking
INSTRUCTIONS
Prep the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up. Meanwhile, rehydrate the raisins and make the sweet tamale dough.
Rehydrate the raisins: In a medium microwave-safe bowl, add raisins and cover completely with water. Microwave on high for 3 minutes, stirring after every minute. Remove from microwave, cover with aluminum foil or a plate and let sit for 15 minutes. Drain and discard the water. Set rehydrated raisins aside.
Mix the masa harina: In a large mixing bowl, add masa harina, granulated sugar, baking powder, ground cinnamon and salt. Mix together to combine.
Add the oil: Add canola oil and mix together with your hands, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold its shape when pressed together.
Add the rehydrated raisins: Add 3 cups warm water and rehydrated raisins. Mix together with a spoon until fully combined.
Finish prepping the corn husks: Drain the water from the corn husks and pat them dry. Lay them flat onto a baking sheet for easy access.
Fill the corn husks: Grab a corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up into your palm or on a plate. Using a large spoon, scoop a big spoonful of the sweet tamale dough into the middle of the softened corn husks and close – no need to spread it out since all the filling is already mixed in!
Fold: Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed, and secure the folded edge with thin strip of corn husk by tied a knot around the tamale. If you don’t want to go to the trouble of tying a knot around each tamale, you don’t have to.
Prepare the steamer pot: Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the sweet tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don’t fall down.
Steam: Cover tightly with the lid and place steamer over medium-high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low. Cook for 1 1/2 to 2 hours, or until the masa is fully cooked. To check and see if it’s cooked, carefully remove a tamale and open it up. The masa should easily separate from the corn husks and it should be fairly firm. When ready to eat, remove tamales from steamer, let sit for 3 minutes to cool, then serve.
10. Shrimp Tamales
Shrimp Tamales
They’re also super easy to make, the shrimp gives the tamales a lot of flavor. The salsa verde gives it the perfect spicy kick that all Mexicans love. I hope you enjoy them as much as my family and I did!
INGREDIENTS
8 ears corn, husks intact
8 squares 12-inch (30-cm) aluminum foil
Corn Flour Dough
1 1/2 cups (180 g) corn flour (see note)
1 tsp baking soda
2 tsp chili powder
Cayenne pepper, to taste
6 tbsp (80 g) butter, cold
Shrimp Filling
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp butter
1 tbsp (15 ml) corn oil
12 oz (350 g) medium raw shrimp, peeled, deveined and halved lengthwise
1 tbsp fresh oregano, chopped
1/4 cup (10 g) fresh cilantro leaves, chopped
1/2 cup (125 ml) salsa
Salt and pepper
Corn
Peel away the damaged husk from the corn. With a knife, make an incision on the husk from head to tail. Carefully open the husk without breaking it. Remove the silk. With a sharp knife, cut the ear as close as possible to the stem and remove it, being careful to keep the husk intact. Keep the corn for another use.
In a large saucepan, bring water to a boil. Remove from the heat. Add the husks and allow to soak in the water for about 25 minutes. Drain and set aside.
Preheat the grill, setting the burners to medium-high.
Corn Flour Dough
In a bowl, combine the flour, baking soda, chili powder and cayenne pepper. Season with salt and pepper. In a food processor or by hand, combine the butter with the dry ingredients.
Add the broth and stir until a soft dough forms. Divide the dough into 8 portions.
Shrimp Filling
In a skillet over medium high heat, cook the onion and garlic in the butter and oil until golden brown. Let cool.
Add the shrimp, oregano, cilantro and salsa. Season with salt and pepper.
Assembly
With your hands, spread the dough on the inside of the corn husks. Spoon the filling into the husks. Close to seal the filling. Wrap the tamales in the aluminum foil squares, taking care to seal the ends.
Cook on the grill for about 20 minutes, turning them once.
Unwrap the tamales, serve two per person for a main course or one for an appetizer. Delicious with our Corn and Black Bean Salad.
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