Tamales with Zucchini and Corn

Name: Tamales with Zucchini and Corn
Prep time: 30 mins
Cook time: 1h 10 mins
Total time: 1h 40 mins
Yield: 33
Cuisine: Mexicana
Ingredients: 40 leaves corn, large and dry; 2 cups all-purpose wheat flour, dough made from flour; 3 cubes Maggi chicken bouillon, dissolved in 2 cups of hot water; 2/3 cups vegetable shortening; 1 teaspoon baking powder; 2 cups zucchini, cut into 1/2 inch cubes; 1 cup corn kernels, frozen

Sofía Padilla Castro

This recipe is for delicious tamales with zucchini and corn for you to enjoy a good breakfast or even dinner, all prepared by you. Surprise your family with these new and exquisite flavors.

Reviewed by Editorial Team of Kiwilimón

4.5

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Ingredients

Servings

40 leaves corn, large and dry
2 cups all-purpose wheat flour, dough made from flour
3 cubes Maggi chicken bouillon, dissolved in 2 cups of hot water
2/3 cups vegetable shortening
1 teaspoon baking powder
2 cups zucchini, cut into 1/2 inch cubes
1 cup corn kernels, frozen

Preparation

30 mins

1h 10 mins

Medium

Place the leaves in a large pot.
Add enough water to completely cover.
Heat over high until boiling.
Remove from heat, place a heavy bowl or a plate on top of the leaves to keep them submerged in water.
Combine the flour, the broth mix, the vegetable shortening, and the baking powder in a large bowl.
Knead with your hands until completely mixed.
Gently fold in the zucchini and corn until incorporated.
Drain the leaves. Take one of the leaves with the pointed edge facing you.
Add 3 to 4 tablespoons of the dough (forming a rectangle) on the leaf, leaving 1 inch of space around.
Pick up one side of the leaf and fold it over to the other side, repeat with the other side.
Fold the corners and tuck them in so they do not open.
Repeat with the remaining leaves and dough.
Fill the steamer for tamales with 2 to 3 inches of water.
Cover the steamer basket with a layer of dry leaves.
Place the tamales in the steamer upright.
Use the remaining leaves to fill around the tamales to keep them in place and cover them on top.
Heat over high until boiling; cover with a tight-fitting lid.
Reduce to medium heat and cook for 60 to 70 minutes.
Frequently refill the steamer with water so that the tamales do not burn.
The tamales are ready when the dough does not stick to the leaves when opened.
Let rest for 10 minutes before serving.

Nutritional Information

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

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