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Tamales De Maiz

chef.expert's picture
Ingredients
  Flour tortilla 1 1⁄2 Cup (24 tbs)
  Warm water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Lard 1⁄4 Cup (4 tbs)
  Corn husks 1 Tablespoon
  Corn 1 Cup (16 tbs), grated
  Cheddar cheese 1⁄2 Cup (8 tbs), diced
  Canned green chili peppers 2 , chopped
Directions

Mix together first 4 ingredients and beat until very creamy and smooth.
Trim thick bottom part from corn husks and wash well, removing any silk.
For each tamale take 2 corn husks, pointed part at top, and paste together at one side with some of the masa mixture.
This makes the husk wider.
Now spread another tablespoon of the mixture on the inside, about 1 inch from bottom and extending about 2 inches up the husk.
Top with 2 teaspoons corn-cheese filling made by combining the last 4 ingredients.
Fold husk around filling, paste with a little more masa, then fold bottom toward top so that the pointed arms extend a little above the bottom or trimmed end.
Stand open side up in a steamer and steam for 1 hour.
These may be frozen and reheated over steam.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Steamed
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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