Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, salsa stuffed corn tamales. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Corn Tamales with Tomatillo SalsaHeami Lee. The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions.
Salsa stuffed Corn Tamales is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Salsa stuffed Corn Tamales is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook salsa stuffed corn tamales using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Salsa stuffed Corn Tamales:
- Get 1 cup Corn
- Get 1+1/2 cup Maize flour
- Get Salt as per taste
- Prepare 2 tbsp hung Curd
- Make ready 1 tsp Baking powder
- Get 2 tbsp Butter
- Take 5 Corn husk
- Get For salsa
- Prepare 2 Tomatoes
- Make ready 2 Big chillies
- Make ready 1 Onion
- Prepare 2 sprigs Coriander
- Make ready 1 tbsp Lime juice
- Make ready Salt as per taste
Used in tortillas, desserts and drinks, its colour adds a dramatic effect to many dishes. Tamale - download this royalty free Stock Photo in seconds. Tamale with sour creme and salsa stuffed with green chilies. Green corn tamale with toppings and a fork nearby.
Instructions to make Salsa stuffed Corn Tamales:
- Take corn in a blender. Blend it smooth. Add salt and butter and again blend it well. Remove and keep aside.
- Add in baking powder and maize flour. Mix well to form a pliable dough. Let the dough rest aside for 15 minutes.
- Roast the tomatoes and chillies till their skin turns black. Remove the skin and chop the tomatoes chillies and onion.
- Add all the chopped veggies in a blender. Add lime juice, salt and give it brief stir. We want a coarse mixture not wholly blended. Keep aside
- Take the corn husks and clean them. I used fresh ones as they are available. Take a husk and keep the wide side facing you. Spread a spoonful of the corn dough facing the wide side. Stuff a spoon full of salsa in it. Dont spread dough on the sides. Leave them open.
- Overlap the both sides of the husk. Bring the narrow side up so as to form a parcel which is open on the upper side. Fasten the parcel with a corn thread. Repeat for remaining dough.
- Meanwhile add some water in a kadhai. Keep a strainer above. Let steam form. Keep the parcels on the strainer in a container with their open ends facing upwards. Steam for 30 minutes. Add water if it evaporates in between.
- After 30 minutes check the parcels. Insert a toothpick in it. If it comes out clean it's done else steam for some more time.
- Serve the tamale with drizzle of lime juice and some chopped tomatoes. The tamale is ready to serve.
Pupusas are an El Salvador treat, consisting of thick corn tortillas stuffed with cheese, beans and/or pork. They are easy to make at home. Originating in El Salvador, pupusas are a traditional dish made of corn tortillas that can be stuffed with a few different ingredients. Shred or break the chicken into small pieces. Place about one tablespoon of the.
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