x
Lorenza

Lorenza Ávila

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Ricotta and Poblano Tamales

20 min
30 min
Easy
19
Favorites
Collections
Glider
Super List
Upload a picture
To print
To prepare this recipe for ricotta and poblano tamale it is not necessary to use corn dough for tamale, so it is a protein-rich dish and an excellent low carb option. Follow the step by step, let them cook over low heat tightly covered, so that the water is consumed as little as possible and cook them at any time of the year, accompanied by a delicious atole.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 3 spoonfuls of oil for the filling
  • 1/4 of White onion stuffing slice
  • 1 Cup of cuaresmeño or jalapeño pepper in slits and without seeds, for the filling
  • 1 Cup of mushroom in quarters for stuffing
  • enough of Salt for the filling
  • enough of black pepper for the filling
  • 1 package of tamal corn husk of corn
  • enough of Water tibia
  • 1 1/2 cups of curd
  • 1/4 of Cup of rice flour for the cottage cheese mixture
  • 1 teaspoonful of garlic powder for the cottage cheese mixture
  • 1/2 Cup of corn kernels Sweet for the cottage cheese mix
  • 3 spoonfuls of epazote finely chopped for cottage cheese mixture
  • to taste of Salt for the cottage cheese mixture
  • to taste of black pepper for the cottage cheese mixture

    Preparation

    In a pan with hot oil, sauté the onion over medium heat, add the Lenten slices and mushrooms; Season with salt and pepper. Cook for 5 minutes. Reservation.
    Hydrate the tamale leaf with warm water for 5 minutes, drain and reserve.
    In a bowl mix the cottage cheese, rice flour, garlic powder, sweet corn and epazote; Season with salt and pepper until completely integrated. Reservation.
    On a tamale leaf, place a tablespoon of cottage cheese mixture, add the filling of cuaresmeño slits and close. Repeat until the mixture is finished.
    Cook the tamales in a steamer with enough water for 25 minutes. Let cool and serve on an extended plate. Enjoy!

    PRESENTATION

    Serve the hot tamale on an extended plate, accompany with coffee, chocolate or atole.

    TIPS

    It is necessary to let the tamales cook over low heat and well covered so that the water is consumed as little as possible.

    Did you cook this recipe?

    Print recipe for:

    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    193
    kcal
    9.6%
    Carbohydrates
    20.7
    g
    6.9%
    Proteins
    9.8
    g
    20%
    Lipids
    9.4
    g
    14%
    Fiber
    1.6
    g
    3.2%
    Sugar
    4.5
    g
    5.0%
    Cholesterol
    13.0
    mg
    4.3%
    Esha
    Rate this tip
    Ratings (1)
    Ibeht Rodriguez Dias
    14/09/2019 10:09:54
    Escribe un comentario...

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES

    Tamale Casserole

    9 Comments

    Cauliflower Mac and Cheese

    0 Comments

    Tamales Oaxaqueños de Mole

    3 Comments

    Tamales

    15 Comments
    ADVERTISING
    ADVERTISING
    ADVERTISING