Squash Blossom Tamales

Tamales are always delicious, prepare these tamales in totomoxtle leaves, made with masa from nixtamalized corn filled with a stew of squash blossoms, zucchini, corn, seasoned with a touch of fresh epazote, served with salsa, cheese, and cream. They are exquisite and different.
Ingredients
14
Servings
  • 175 grams lard
  • 1/2 kilos masa mix for tamales
  • 1 tablespoon baking powder
  • 2 cups zucchini blossoms, chopped
  • Sal Sol® sea salt
  • chicken broth, (the amount that the masa requires)
  • 1 tablespoon vegetable oil
  • 1/2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup corn kernels
  • 1 sprig epazote, finely chopped
  • 3 zucchinis, cut into cubes
  • 2 serrano chiles
  • 2 cups zucchini blossoms
  • Sal Sol® sea salt
  • 3 liters water, hot
  • 14 corn husks
  • 1/2 kilos pork, Cooked and cut into cubes
  • sour cream, for serving
  • queso fresco, for serving
  • red salsa, for serving
Preparation
50 mins
1h 20 mins
Low
  • Beat the lard until softened and add the tamal flour, baking powder, squash blossoms, Sal de Mar Sal Sol® to taste, and chicken broth gradually until forming a moist and sticky masa. Set aside.
  • Heat a skillet over medium heat with the oil and cook the onion, garlic, corn kernels, fresh epazote, zucchini, serrano pepper, and squash blossom, season to taste with Sal de Mar Sal Sol®, set aside.
  • Place the totomoxtle leaves in a container and immerse in hot water until softened. Drain and dry very well. Form the tamales by placing two tablespoons of previously prepared tamal mixture and filling with the zucchini and pork preparation.
  • Wrap the tamales in the corn leaf and cook for 1 hour in a tamalera. Let the tamales rest and serve warm with salsa, cream, and fresh cheese to your liking. Enjoy.

Nutritional Information

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