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Blue Corn Tamale Stuffed with Esquites

1h 30 mins
1h
Low
17
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These tamales will be the sensation because they combine two of the most loved street dishes by the chilangos: the esquites and the tamales. In addition, 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.
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Ingredients

6 portions
  • 1 cup lard, for the mass
  • 1 teaspoon baking soda, for the mass
  • 1 teaspoon salt, for the mass
  • 100 grams corn masa, blue, for the dough
  • enough chicken soup, for the dough, about 1 to 1 ½ cups
  • enough corn leaf, for tamale
  • enough Water, hot, for the tamale leaves
  • 1/4 onions, roasted on a comal, for the esquites
  • 1 clove garlic, for the esquites
  • 4 guajillo chilies, clean, without stem or seeds, hydrated in water, for the skis
  • 1/4 cups chicken soup, for the esquites
  • 2 tablespoons vegetal oil, for the esquites
  • 1/2 cups onion, finely chopped, for the esquites
  • 2 chile de árbol peppers, clean, without tail or seeds, in rings, for the skis
  • 3 cups corn grain, white, tender, for the esquites
  • 1/4 cups epazote, finely chopped, for the esquites
  • to taste salt, for the esquites
  • 1 cup panela cheese, in medium cubes, for the filling
  • to taste sour cream, To accompany
  • enough coriander leave, to decorate

Preparation

For the dough, place the butter together with the baking powder and salt in a mixer with the paddle at medium high speed, soften little by little until the butter takes a semi-liquid consistency and its color is lighter. Remove from the mixer.
Add the blue corn dough, until the ingredients are broken and integrated, pour in a little chicken broth and observe the consistency: you should obtain a spreadable, moist and manageable texture, so it is important that you add the chicken broth little by little. Remember to add all the corn masa. Reserve until use covered with a cotton cloth.
To hydrate the tamale corn husks, put them in a large container and pour hot water, let it rest until the leaf becomes flexible. Drain and reserve.
For the esquites, blend the onion together with the garlic, the hydrated guajillo chili and the chicken broth until you get a uniform mixture.
In a saucepan over medium heat pour the vegetable oil with the onion, sauté until it has a bright tone. Add the chile de arbol and brown lightly. Add the corn kernels and the epazote, integrate and cook for 3 minutes. Once the corn kernel starts to sweat, add the blended in the previous step and season with salt; cover and cook for 10 minutes over medium low heat. Remove from heat, let cool slightly and reserve until use.
Take a corn husk, with the help of a spoon, spread the blue corn dough for tamale, fill with the skis and add cubes of panela cheese to taste. Close by wrapping the filling with the corn husk, in this way you will get your tamales. Repeat until finished with the dough.
In a steamer with hot water, arrange the tamales vertically, once arranged, place hydrated tamale sheets on top to ensure that the steam is concentrated, cover and cook over SLOW FIRE for 45 minutes, or until the tamales come off on their own. the corn husk.
Serve, accompany with esquites, sour cream and coriander leaves. Enjoy with a Special Modelo® Beer.

PRESENTATION

Accompany with Cerveza Modelo® Especial. Serve the tamale with sour cream and chili flake to taste.

TIPS

Let the blue corn tamale dough rest covered with a cotton cloth for 30 minutes before using, so the consistency will be better.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
389.1
kcal
19.46%
Carbohydrate, by difference
38.2
g
12.73%
Protein
6.1
g
12.2%
Total lipid (fat)
24.2
g
37.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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