Corn-Filled Tamales
Votes: 2
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 20 tamales
Complexity: easily
Quantity: 20 tamales
Corn-Filled Tamales - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 25-30 dried corn husks
- 2.5 cups corn flour
- 1 cup of sugar
- 450 g canned corn puree
- 120 g butter, room temperature
We recommend
Recipes with similar ingredients: corn flour, corn, corn husk, corn puree
Cooking the dish according to the recipe:
- Soak corn husks, after cleaning the corn cob, in hot water for 15 minutes.
- Meanwhile, prepare the filling: Combine cornmeal and sugar in a large bowl. Add the cornmeal to a 1/2 cup hot water mixture. Add the butter and cornmeal mixture to the cornmeal and mix until smooth.
- Remove the corn husks from the water and pat dry. Lay the husks out on a clean surface, removing any small or torn husks. Spread 1/4 cup of dough in the bottom center of each husk, fold the long sides over, then fold the sides over, and tie the tamale with twine.
- Place the tamales in a steamer basket, bring to a boil, and steam for about 1 hour. Remove from the steamer and let rest for 10 minutes.
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