Tamal means wrapped in Nahuatl. The tamale recipe is a mass of corn wrapped in a corn husk. This recipe that contains huitlacoche is very rich, very Mexican and very original. Commonly tamales are eaten on Candlemas Day.
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Ingredients6 portions
Preparation
Soak the corn leaves in a bowl of water (make sure they are 100% covered with water).
In a deep bowl, mix the cornmeal and water and set aside.
In an electric mixer , mix the butter until it is spongy. Add the cornmeal and the chicken stock and mix well.
In a blender, mix the huitlacoche with 2 tablespoons water and cilantro.
Add this mixture to the tamales dough and mix well. Season with salt and pepper.
To make the tamales, take a sheet of corn and put a large dollop of tamale dough in the center. Fold the sheets over the dough and fasten with a string. Repeat with the whole mass.
Prepare a steamer and steam tamales for 40 minutes.
Remove the tamales from the steamer and serve.
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