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

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.

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Blue Corn Tamale Filled with Esquites

Ingredients

Preparation

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