Mexican tamales stuffed corn leaves

Ingredients for Mexican tamales stuffed corn leaves

Instructions for Mexican tamales stuffed corn leaves

To prepare the Mexican tamales stuffed corn leaves recipe, please follow these instructions:

Came corn grains in a pan with water and a little salt and boil the water away, approx. 2 min. Chop them in a food processor. Add the corn flour, lime juice, butter, salt, sugar and pepper and run another 30 sec. in the food processor. The dough must have consistency like thick oatmeal. Soak the beans in plenty of water 6 hours or overnight. Bring the beans to a boil in lightly salted water, which just cover the beans. Remove the foam that forms itself and add the other ingredients. Let the beans Cook too weak to sleep for two hours or the beans are completely tender and begins to crack. Remove bacon and bay leaf and mash the beans with boiling water. It can be done with a potato Mashes or in a food processor. Season with salt and pepper. How to assemble Tamales: Lay 1 large spoonful of batter in the middle of the corn leaf and spread it out a bit (not all the way out to the edges). Make a small sausage of a small spoonful of bønnedip and put it in the middle of the dough. Fold sheet and dough on the bean dip, so that it is hidden in the dough. Close the magazine on the dough, which would you package a small gift inside. Volume if necessary. a string on each package. Put the tamales in a pan in a layer (they can possibly stand up for grabs in a small Pan) and cover them with water and spices. Bring the water to a boil and cook them, covered, approx. 30 min. Eat them while they're warm.

Tips:
Maize leaves: wash the fresh leaves thoroughly and put them to dry on a hill in a week's time. Soak the leaves an hour in tepid water before they are to be used. If you are "lucky" to get an old corncob, leaves can be so soft that one can use them directly.

Corn flour should be flour made from the whole corn kernels and finely ground. Corn starch and corn meal (polenta) is not enough for this recipe.

Bean dip can also be used as an accompaniment to grilled meat or vegetable sticks and corn chips.

It must be eaten cold, the seasoned a little more and be more steady.