Tamales (fleshy corn leaves)

Ingredients for Tamales (fleshy corn leaves)

Instructions for Tamales (fleshy corn leaves)

To prepare the Tamales (fleshy corn leaves) recipe, please follow these instructions:

Put corn leaves soaked in hot water for about ½ hour. Dry them in paper towel.

Whip the fat soft and fluffy. Mix with, baking soda and salt in a bowl and stir in the fat in a little at a time. Gently add the lukewarm broth. Whip then 4-5 minutes, the dough is soft and slightly flexible.

Put about 1 tablespoon. dough on the middle of each leaf or smørrebrød paper. Spread it out, almost out of the long sides with not all the way to the ends ... Put a strøgen tbsp. fill in the center of the dough. Fold one long page a little more than halfway into over the filling. Fold the opposite long side approx. 2 ½ cm. over the first so that the stuffing be closed inside in his shroud. Fold the ends up over the collection, so that they overlap each other. The finished wrapped tamales are added on top of each other with joins downwards in a colander for steaming.

Getting water in a pan, for it is 2 cm from the bottom of this table, when it is hung over the Pan edge. Put a lid on and dampkog for about 1 hour on low heat. Put the finished cooked tamales in a serving dish and serve them immediately.

They may well be made in advance and just heated up approximately ½ hour before they must be eaten

Tips:
See recipes for stuffing here: Mole poblano

Pollo en adobo

Picadillo

The meat for the filling must be cut into very small cubes.