Try these veracruzanos corn tamales with pork, chile and tomato, as well as corn that makes it taste really delicious.
Learn more about Sara Salame
Ingredients5 portions
Preparation
Chop the corn and save the leaves to wrap the tamales, scrape and grind the corn grains.
Stir corn masa with salt, butter and sugar. Cook the broad chili and the tomatoes cook the meat.
Place dough on each corn leaf, fill with meat and stewed with tomato, broad chili and a sprig of epazote. Steam them for thirty minutes. To serve.
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