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The tamales are always delicious, prepare these tamales in totomoxtle sheet, made of nixtamalized corn dough stuffed with a pumpkin flower stew, zucchini, corn, seasoned with a touch of fresh epazote, served with sauce, cheese and cream. They are exquisite and different.
enough chicken soup, (the amount that the dough asks for)
1 tablespoon vegetal oil
1/2 onions, finely chopped
1 clove garlic, finely chopped
1 cup whole kernel corn
1 branch epazote, finely chopped
3 zucchini, cut in cubes
2 serrano peppers
2 cups squash blossom
to taste Sea Salt Sal Sol®
3 liters Water, hot
14 totomoxtle leaves, (dry corn leaves)
1/2 kilos Pork Meat, Cooked and cut into cubes
to taste sour cream, To accompany
to taste fresh cheese, To accompany
to taste red sauce, To accompany
Preparation
Beat the butter until it softens and add the tamale flour, baking powder, pumpkin flower, Sal Sol® Sea Salt to your liking and chicken broth little by little until it forms a moist and sticky mass. Reservation.
Heat a pan over medium heat with the oil and cook the onion, garlic, corn kernels, fresh epazote, pumpkin, serrano pepper and pumpkin flower, season to your liking with Sal Sol® Sea Salt, reservation.
Place the totomoxtle leaves in a bowl and immerse in warm water until they soften. Drain and dry very well. Form the tamales by placing two tablespoons of tamale mixture prepared beforehand and filled with the preparation of pumpkin and pork.
Wrap the tamales in the corn husk and cook for 1 hour in a tamalera. Rest the tamales and serve warm with sauce, cream and fresh cheese to your liking. Enjoy
PRESENTATION
Serve with sauce, cheese and cream.
TIPS
To know if the dough is ready you can dip a dough ball in water, if it floats it is ready.
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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.
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