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3

Tamales with Rajas in Banana Leaf

20 mins
1h
Low
69
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This recipe for Oaxacan tamales stuffed with rajas poblanas is simply delicious. Simple to prepare and with an excellent consistency, wrapped in banana leaf. You can not let them go!
Learn more about Cocina Lala®

Ingredients

8 portions
  • 1/2 kilos corn dough
  • 1 cup chicken soup
  • 1 gram salt
  • 1/2 cups lard
  • 2 tablespoons baking soda
  • 1 cup chicken soup
  • 2 tablespoons oil
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups Poblano pepper Strips (Rajas)
  • 3/4 cups mashed tomatoes
  • 1 teaspoon salt
  • 4 banana leaves, soasada
  • 1 cup Panela Lala® cheese, in cubes

Preparation

Knead the corn dough with chicken broth and salt, until it is moist but not watered. Reservation.
Using a blender , beat the butter until it is creamy and very bright, about 5 minutes.
Add little by little the corn dough, continuing to beat and add the baking powder. Reservation.
For the filling, in a pan over medium heat, heat the oil and cook the onion until it is transparent. Add the garlic and the slices and cook a few more minutes.
Add the tomato puree and cook for 5 minutes moving from time to time. Season with salt.
Arrange the tamales by filling the banana leaves with the tamale dough. Place some of the Lala® panela cheese slices and cubes. Close and secure with a cord of the same sheet.
Place the tamales in a steamer with water and cook for about 1 hour or until when opening the tamale, the dough is removed from the leaf.

PRESENTATION

Accompany with refried beans.

TIPS

You must soasar the banana leaf very well so that it is flexible.

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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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