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Recipe

Tamales from Huitlacoche

40 mins
Half
4.8
|
16
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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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Ingredients

6 portions
  • 1 cup cornmeal
  • 3/4 cups Water
  • 1/2 cups vegetable butter
  • 1/2 cups chicken soup
  • 2 cups huitlacoche mushroom
  • 1/2 cups fresh coriander, chopped fresh
  • 12 leaves corn
  • 1/2 cups Cotija cheese

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.

PRESENTATION

Accompany the tamales of the cotija cheese and if you want fresh cream.

TIPS

You can use tin huitlacoche if you do not have fresh.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
173.6
kcal
8.68%
Carbohydrate, by difference
17.8
g
5.93%
Protein
4
g
8%
Total lipid (fat)
9.8
g
15.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (5)
yoltic arciniega palacios
31/01/2014 13:38:42
buenos los voy a hacer para el 2 de febrero osea mañana
Anonymous
08/09/2013 21:11:49
me gustaron son ricos no tengo critica
Anonymous
28/01/2013 12:50:44
para degustarla con una taza de cafe. yo le agregaria un relleno. queso panela con rebanada de tomate chile jaalape;o tambien una rebanada y una hojita de yerva buena
Alejandro Dominguez Rivera
27/01/2013 21:15:19
se me antoja (Y)
Anonymous
27/01/2013 21:00:27
aaaaaaayyyyyyyyy que flojera Me gusta la receta, creo que la haré el día de mi cumpleaños

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