Blue Corn Tamale Filled with Esquites

Name: Blue Corn Tamale Filled with Esquites
Prep time: 150 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 cup lard, for the dough; 1 teaspoon baking powder, for the dough; 1 teaspoon salt, for the dough; 100 grams masa dough, blue, for the dough; chicken broth, for the dough, approximately 1 to 1 ½ cups; corn husk, for tamale; water, hot, for the tamale husks; 1/4 onions, grilled on a comal, for the esquites; 1 clove garlic, for the esquites; 4 guajillo chiles, cleaned, without tails or seeds, hydrated in water, for the esquites; 1/4 cups chicken broth, for the esquites; 2 tablespoons vegetable oil, for the esquites; 1/2 cups onion, finely chopped, for the esquites; 2 árbol chiles, cleaned, without tails or seeds, sliced, for the esquites; 3 cups corn kernels, tender, for the esquites; 1/4 cups epazote, finely chopped, for the esquites; salt, for the esquites; 1 cup panela cheese, in medium cubes, for the filling; sour cream, for accompaniment; cilantro leaves, for decoration

Grupo Modelo

These tamales will be the sensation as they combine two of the most beloved street dishes by Chilangos: esquites and tamales. Additionally, this tamale recipe is extra special because its dough is made with blue corn dough wrapped in totomoxtle corn husk. Enjoy with Cerveza Modelo® Especial.

Reviewed by Editorial Team of Kiwilimón

Published: 27-01-2021

Preparation

1h 30 mins

Low

For the dough, place the lard along with the baking powder and salt in a mixer with the paddle at medium-high speed, soften gradually until the lard takes on a semi-liquid consistency and its color is lighter. Remove from the mixer. Add the blue corn dough until the ingredients are broken down and integrated, pour in a little chicken broth and observe the consistency: you should obtain a spreadable, moist, and manageable texture, which is why it's important to add the chicken broth gradually. Remember to add all the corn dough. Set aside until use covered with a cotton cloth. To hydrate the corn husks for tamales, place them in a large container and pour hot water over them, let them rest until the husk becomes flexible. Drain and set aside. For the esquites, blend the onion with the garlic, the hydrated guajillo chili, and the chicken broth until you obtain a uniform mixture. In a saucepan over medium heat, pour the vegetable oil with the onion, sauté until it has a shiny tone. Add the árbol chili and lightly brown. Add the corn kernels and the epazote, mix and cook for 3 minutes. Once the corn begins to sweat, add the blended mixture from the previous step and season with salt; cover and cook for 10 minutes over medium-low heat. Remove from heat, allow to cool slightly, and set aside until use. Take a corn husk, using a spoon, spread the blue corn dough for tamale, fill it with the esquites and add cubes of panela cheese to taste. Close by wrapping the corn husk around the filling, this way you will obtain your tamales. Repeat until you finish the dough. In a steamer with hot water, arrange the tamales vertically, once arranged, place hydrated tamale husks on top to ensure that the steam concentrates, cover and cook on LOW HEAT for 45 minutes, or until the tamales detach easily from the corn husk. Serve, accompany with esquites, sour cream, and cilantro leaves. Enjoy with a Cerveza Modelo® Especial.