Name: Squash Blossom Tamales
Prep time: 130 min
Cook time: 80 min
Yield: 14
Cuisine: Mexicana
Ingredients: 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.