English

The tamale is a generic name given to several American dishes of Indian origin generally prepared with cornmeal cooked usually steamed, wrapped in husks from the same plant corn or bijao, maguey, avocado, and even foil Canak or plastic. Take stuffing, which may contain meat, vegetables, chili, fruit, sauce, etc.. They can also be sweet or salty.

Recipe to prepare Tamales

Ingredients:

1 kg. cacahuazintle corn flour or MOH.

1 tablespoon baking powder.

1 1/2 cups butter.

1/2 cup chicken broth. (Or infusion of cinnamon for sweet tamales)

10 tomato skins.

2 tablespoons anise.

Washed corn husks.

Salt (or sugar to taste for sweet tamales).

Procedure:

Boil in 2 cups water, tomato shells with anise. Strain and remove the water.

In a bowl put the corn flour, add salt and baking powder.

Semiderrita butter and pour in the mixture. Begin to knead by adding little by little as the chicken broth and boiled the water where the tomato skins, until a uniform texture and achieve a dough ball floating in water without falling apart.

Wash thoroughly with water corn leaves, then put them to soak for about an hour and drain well.

Take leaf by leaf, on the concave side, and place a piece of dough on each corn husk and add green mole, red, picadillo or cheese slices, cover with more dough, fold the foil   and wrap.

As the right, place them vertically in a tamale pot, steamer or pot ready. Steam cook for an hour until it comes off easily from the sheet. 





ON THIS PAGE IS THE TRIPTYCH ---> http://www.slideshare.net/Samm-Nick/trptico-tamales-13354983