Carrot Tamale
Rexal
This carrot tamale recipe is a healthy and different option, as its name suggests, they are made of carrot with cheese and are a very creative, yielding option ideal for sharing with family or friends. Dare to prepare these exquisite carrot tamales with cheese and blueberries!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 4 1/2 cups carrot, grated, 600g
  • 3/4 cups butter, at room temperature, 100 g
  • 2 egg yolks, 50 g
  • 1/2 cups sugar, 60 g
  • 1 tablespoon REXAL® baking powder, 15 g
  • 2 cups corn masa flour, 250 g
  • 1 teaspoon salt, 10 g
  • 1 cup queso fresco, grated, 125 g
  • 2 egg whites
  • queso fresco, in strips, for decoration
  • cranberries, for filling
  • 25 corn husks
Preparation
15 mins
45 mins
Low
  • With the help of a cheesecloth, squeeze the grated carrot to remove as much liquid as possible.
  • In a bowl, beat the egg whites until stiff peaks form, set aside.
  • In another bowl, mix the carrot and add the salt, butter, egg yolks, sugar, Rexal® baking powder, fresh cheese, and flour, mix until integrated. Gradually add the whipped egg whites in a folding motion until forming a pasty texture.
  • Fill the tamale leaf with two large tablespoons of the mixture, add a strip of cheese of approximately 20 grams and a tablespoon of blueberries, close the tamale leaf and repeat the same process until finishing the dough. Once you finish wrapping, place the tamales in a steamer, cook over medium heat for 45 minutes. Remove from heat, let cool a bit and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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