Recipe of Tagliatelle Delgaditos de Frijolitos

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Preparation

Put the maseca in a cazerola, add the butter, the salt and the rexal and mix everything.

Once mixed, chicken broth is added to make a consistent dough, eye the dough is ready until the tapas are left over from the casserole and let it rest while you prepare the beans.

Apart in a pan you put the oil to your liking and sauté the garlic and onion and remove them from the oil and then you empty the beans, the cheese and the pinch of cumin, fry them well until the cheese melts.

Once this is all, the corn leaf is smeared. Eye the leaves are cut in half so that the tamalitos are small the thin not thick mass is added a spoonful of beans and they are closed.

Put in the steamer, this should be ready, on the bottom with chicken broth and are accommodated once it is full of tamalitos you put a wet cloth upstairs and put the lid and leave them 1 hour. Do not open the lid prematurely.

Approximately 100 tamales leave.