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Tamales

Lorenza Ávila

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Lorenza Ávila

Tamales

Name: Tamales
Prep time: 90 min
Cook time: 90 min
Yield: 24
Cuisine: Mexicana
Ingredients: 15 pieces of corn big; 250 grams of Butter; 1 tablespoon of baking powder; 1 kilo of green tomato; 2 pieces of green chile; 1 clove of garlic finely chopped; 1/2 piece of onion chopped

1 h 30 min

Not so easy

4.2

15 comments

Lorenza Ávila

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Tamales are traditional Mexican cuisine and are made from a mass of corn. With this recipe you can create the typical green tamales or green sauce.

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Ingredients

24 servings

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15 pieces of corn big
250 grams of Butter
1 tablespoon of baking powder
1 kilo of green tomato
2 pieces of green chile
1 clove of garlic finely chopped
1/2 piece of onion chopped

Preparation

The corn is washed and flayed.

The husked corn is milled raw with a little milk.

The butter is beaten separately and the corn and the royal are added.

The tomatoes are cooked in a little water and then peeled.

Make a sauce by grinding the tomatoes, onion, garlic, cilantro and chili peppers.

The sauce is fried in a pan with a little butter.

Spread the corn leaves (of those used in the recipe) with the tamale dough and cook in a bain-marie for half an hour.

It is known that they are cooked when the tamale unrolls and detaches from the leaf.

PRESENTATION

They are served very hot accompanied by coffee pot.

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Tamales

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

89.4

kcal

4.5%

Carbohydrates

2.8

0.9%

Proteins

0.5

1.0%

Lipids

8.9

14%

Fiber

0.8

1.6%

Sugar

1.6

1.8%

Cholesterol

22.4

7.5%

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Ratings (15)

Hilda Rosalez

30/08/2018 11:33:03

Muy buena receta

mariano gimenez

26/07/2018 20:03:06

Genial

Alva Prado

17/03/2017 10:32:58

Se ven muy ricos los tamales del video., sólo que no coinciden con los ingredientes de la receta

Anonymous

04/11/2015 14:06:46

Soy mexicana Esta receta es de uchepos, tamales tradicionales del estado de Michoacán exclusivamente. Los tamales tradicionales no se hacen de elote si no de harina de maíz especial para tamales, preparada con manteca de cerdo y para humedecer la masa se usa caldo de pollo o cerdo con los que se rellenan los tamales junto con un poco de la misma carne y envueltos en hojas de maíz secas y remojadas en agua para suavizarlas

Anonymous

09/09/2015 15:45:58

Deliciosos Son muy ricos,me encantan.