Enjoy the best day of the Candelaria with these delicious homemade tamales. There are no pretexts for not learning to make them, the recipe is very easy.
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Ingredients14 portions
Preparation
Pour some milk in a bowl.
Add a Maizena® strawberry atole envelope and mix until the lumps are completely dissolved.
Let boil with the rest of the milk for 5 minutes.
Moisturize corn husks in warm water.
In a bowl add flour, cocoa, baking powder, cinnamon and salt.
Slowly integrate the warm water, until everything has been absorbed and a semi-dry mass is formed. Reservation.
In another bowl, beat the sugar and margarine, until acremar.
Once again beat the dough and add the beaten margarine little by little. While you continue to beat, add the milk spoonful per spoonful.
Place ¼ of dough on each sheet, and stretch with a spoon. Close the tamal leaf. Fold the excess so that the dough does not slip.
Heat water in a steamer, accommodate the tamales, not too tight.
Let cook for 45 to 50 minutes, let stand a few minutes before serving.
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