Quimbolitos

pilar chalco
It is a distant cousin of humita (a type of tamale), as it is made with white corn flour and has a simple and sweet flavor. Once the dough is ready, it is wrapped in achira leaves to be steamed in a tamale pot.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
38
Favorites
Collections
Planner
Grocery List
Ingredients
20
Servings
  • 250 grams corn masa flour, white
  • 1/2 kilos cheese, unsalted, grated
  • 9 eggs
  • 1/4 sticks unsalted butter
  • 250 grams lard
  • 1/2 teaspoons lime zest
  • 1 lid spirits, anise-flavored
  • 1/2 kilos raisins
  • vanilla essence
  • 20 corn husks, or from achira
  • 1 cup sugar
Preparation
40 mins
30 mins
Low
  • Sift the flour.
  • Beat the butter and lard until creamy and gradually add the sugar.
  • Add the egg yolks, one by one, until a homogeneous dough is formed, gradually sprinkle in the flour.
  • Add the previously kneaded cheese, the aguardiente, and the egg whites beaten to stiff peaks.
  • Stir slowly while adding the vanilla essence.
  • Once the dough is ready, place a tablespoon on the achira leaves with two to three raisins.
  • Fold the sides of the leaf over the dough and then fold the ends back so that the dough has room to expand.
  • Steam for approximately 20 minutes.
  • Serve with hot coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by