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Sal Sol

Sal Sol

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Pumpkin Flower Tamales

50 mins
1h 20 mins
Low
65
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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.
Learn more about Sal Sol

Ingredients

14 portions
  • 175 grams lard
  • 1/2 kilos masa mix for tamales
  • 1 tablespoon baking soda
  • 2 cups pumpkin flower, chopped
  • Sal De Mar Sal Sol®
  • chicken broth, (the amount that the dough asks for)
  • 1 tablespoon vegetable oil
  • 1/2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup corn kernel
  • 1 branch epazote, finely chopped
  • 3 zucchini, cut in cubes
  • 2 serrano chiles
  • 2 cups pumpkin flower
  • Sal De Mar Sal Sol®
  • 3 liters water, hot
  • 14 totomoxtle leaves, (dry corn leaves)
  • 1/2 kilos pork meat, Cooked and cut into cubes
  • sour cream, To accompany
  • fresh cheese, To accompany
  • 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
149
kcal
7.45%
Carbohydrate, by difference
10.9
g
3.63%
Protein
2.3
g
4.6%
Total lipid (fat)
10.9
g
16.77%
100
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Provided by USDA
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