Corn Tamale Recipe Authentic

Healthy Tamales Recipe Mexico In My Kitchen

WEBDec 17, 2015 · Cook for 60 minutes to 75 minutes over a medium heat. While cooking, add more hot water to the pot if needed, be careful with …

Rating: 5/5(54)
1. In a large pot, place the cornhusks and cover with hot water to soften them. Leave there for at least 30 minutes. Drain and reserve.
2. Meanwhile, in a large bowl, mix the dry ingredients (corn masa-harina, baking powder and salt) , and stir in the vegetable oil. Pour the warm chicken broth and mix with a spatula until you form the dough into a creamy texture, similar to soft ice cream. If the dough doesn’t look as creamy as in the picture, add a little more broth, a tablespoon at the time.
3. Spread about 3 tablespoons of the dough on the already soft corn husk using a spoon or spatula. Top with 2 tablespoons of the filling. Fold one left side of the husk to the center and then the right side to the center. Finally, fold the end toward the center of the tamal. Place the tamal on a tray while you finish assembling the rest.
4. Now, get your steamer ready adding a couple of hot cups of water and line the steamer rack with corn husks. If you don’t have a steamer, place loose pieces of aluminum foil at the bottom of the pot to function as a steamer rack.

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Tamales De Elote Muy Delish

WEBOct 18, 2023 · Fill the bottom of a large pot with about 1-2 inches of water. You should use a pot with a steamer insert if possible. Place the …

1. Cut the ends of the corn with a knife
2. Peel the corn and reserve the largest corn husks. Place corn husks in a large container Cover with hot water. Weigh husks down with a heavy plate to keep them submerged. Soak husks for a minimum of 30 minutes until soft and pliable.
3. Remove the corn kernels from the cob with a knife.
4. Using a blender, add two cups of kernels at the time and puree until smooth. About a minute. Repeat this process to puree all of the corn. Set aside.

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Sweet Corn Tamales with a Savory Filling Authentic …

WEBNov 4, 2017 · If you enjoyed this recipe for sweet corn tamales, take a look at some of these other authentic Mexican recipes: Cream of Corn …

1. Place the cleaned peppers and tomatoes in a saucepan and cover with water. Cook for about 15 minutes over medium heat until they’re soft.
2. Detach the husk from the cobs and place in a large pot with hot water to soften (see notes).
3. Remove the husks from their warm bath and drain well. Place the smallest husks at the bottom of your steamer.
4. Place the steaming rack in your pot, add 2 cups of hot water, and cover the steaming rack with the small husks. Place the tamales in the pot, arranging them in a vertical position. You can also place them in a horizontal position like I did in the pictures (my pot is too small to hold them vertically). Cover the tamales with extra corn husks and then place the lid on the pot. Cook for 1 hour and 20 minutes. Check the pot during the cooking time to see if you need to add more hot water.

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