Ricotta and Rajas Tamales

Lorenza Ávila
To prepare this ricotta tamale recipe, it is not necessary to use corn dough for tamales, making it a protein-rich dish and an excellent low-carb option. Follow the step-by-step instructions to ensure they turn out perfect; cook them over low heat, well covered, so that the water evaporates as little as possible, and enjoy them any time of the year, accompanied by a delicious atole.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 tablespoons vegetable oil, for the filling
  • 1/4 white onions, sliced for the filling
  • 1 cup cuaresmeño chile, in strips and seedless, for the filling
  • 1 cup button mushrooms, in quarters for the filling
  • salt, for the filling
  • pepper, for the filling
  • 1 package corn husks
  • water, warm
  • 1 1/2 cups requesón
  • 1/4 cups rice flour, for the ricotta mixture
  • 1 teaspoon garlic powder, for the ricotta mixture
  • 1/2 cups yellow corn kernels, for the ricotta mixture
  • 3 tablespoons epazote, finely chopped for the ricotta mixture
  • salt, for the ricotta mixture
  • pepper, for the ricotta mixture
Preparation
20 mins
30 mins
Low
  • In a pan with hot oil, sauté the onion over medium heat, add the cuaresmeño strips and mushrooms; season with salt and pepper. Cook for 5 minutes. Set aside.
  • Soak the tamale leaf in warm water for 5 minutes, drain, and set aside.
  • In a bowl, mix the ricotta, rice flour, garlic powder, sweet corn, and epazote; season with salt and pepper until fully combined. Set aside.
  • On a tamale leaf, place a tablespoon of ricotta mixture, add the cuaresmeño pepper filling, and close. Repeat until the mixture is finished.
  • Cook the tamales in a steamer with enough water for 25 minutes. Let cool and serve on a flat plate. Enjoy!

Nutritional Information

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