This tamales are from Michoacan, Guerrero and Mexico City. Made from milled sweet corn they have a great taste and a very smooth texture. You can serve them with sour cream or sweetened milk.
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Ingredients6 portions
Preparation
Grind the corn in a food processor for 2 minutes.
Mix the butter and lard. Add the salt, sugar, baking powder and the processed corn to the mix.
Soak the corn husks for 15 minutes in warm water. Fill the husks with the previous corn mixture and fold them.
Add hot water to a large pot with a steamer basket, place the tamales on top and cook for 40 minutes. Serve warm and garnish with cream to taste.
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