Name: Carrot Tamale
Prep time: 60 min
Cook time: 45 min
Yield: 20
Cuisine: Mexicana
Ingredients: 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.

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