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Tamales with Mazola Oil

45 mins
Low
39
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Enjoy this homemade tamales recipe, perfect for Christmas holidays or any family gathering. Stuffed with pickled chili and Monterey Jack cheese, they will be delicious and their dough will be soft and moist. Follow the step by step and take advantage of the December season to surprise everyone with the taste of these tamales.
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Ingredients

4 portions
  • 4 cups Water, hot
  • 12 corn leaves
  • 2 1/2 cups cornmeal, snapshot
  • 1 teaspoon Argo® Baking Powder
  • 2 cups Water, hot
  • 1 tablespoon Mazola® Chicken Flavor Bouillon
  • 1 tablespoon Mazola® Corn Oil
  • 1 can pickled chili pepper, for the finely chopped stuffing
  • 4 ounces monterrey cheese, Jack for stuffing

Preparation

In a medium bowl, mix the cornmeal dough and the Argo® Baking Powder, until a homogeneous paste is left.
Fill the center with the Mazola® Chicken Flavor Bouillon and Mazola® Corn Oil. Mix everything with a large spoon until the dough has good consistency. Let stand for 5 minutes.
Add some dough in the center of a corn leaf, crush it with your hands and form a rectangle, leave at least two inches of free space at the bottom of the leaf.
Place the filling, fold the ends and steam for 1 hour. Let cool and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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