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Recipe

Pumpkin Tamales

10 mins
15 mins
Low
3
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This recipe will delight you for being practical, economical and very versatile, passed down from generation to generation, an excellent garnish full of flavor that you must prepare to pamper your family with this homey touch that characterizes it.
Learn more about Alejandra Martinez

Ingredients

4 portions
  • 4 zucchini, cut into cubes
  • 2 corn, shelled
  • 2 potatoes, cooked and cut into cubes
  • 10 nopales, Cooked and cut into cubes
  • 1 branch epazote
  • 4 tomatoes, cut into medium cubes
  • 1/2 cups onion, chopped
  • 2 teaspoons oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 8 corn leaves

Preparation

Soak the corn leaves.
Sauté the onion with the two tablespoons of oil, when this transparent add the tomato, passing 1 minute, add the corn, the zucchini, potatoes and finally the nopales, season with salt and pepper and add the epazote branch and cover to the heat medium 10 minutes or until the corn is cooked; let it cool.
Drain the corn leaves and fill with the previous mixture forming a tamale.
Place the tamales on top of a comal and go turning every minute until you see the dried leaves.

PRESENTATION

Place the tamale on a plate and remove the corn husk.

TIPS

You can add a little dry tree chili to give it a spicy touch and a few drops of lemon.

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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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