Tamale is a traditional Mexican dish made with a mixture of corn -based dough filled with various meats or beans and cheese.
It is wrapped in the corn shell or banana leaf and cooked, but it is removed from the shells before eaten. On top is served next to Pico de Gallo and Guacamole and rice.
Although tamale is a hand -made process, it is essentially a simple recipe.
The dough called “Table” is spread over the corn bark. The corn shells are inedible, only used to wrap the dough and stuffing of the cooked tamalin.
https://egepazarindan.com/guacamole-sos-nasil-yapilir- niyetil-yyenir/ Tamale Recipe Ingredients
Water juice: with beef, chicken or vegetables
Light: The original recipe is used in lard, but butter can be used instead.
Dried corn peel
How to make Tamale? Soak the corn shells. Put the corn shells in a container full of hot water until 30 minutes.
Prepare the filling. For a piece of tamale dough, you will need about 3 ½-4 cups of filling. Some filling options include:
Salsa verde chicken
Beans and cheese
Red pepper pork
Make the table dough: In a large container, mix the slight and 2 tablespoons of water using a mixer for about 3-5 minutes until it is fluffy. Combine table flour, baking powder, salt and cumin in a medium -sized bowl; Mix into the lard mixture and beat thoroughly with a mixer. Add the water gradually to create a very soft dough. Beat at high speed for a few minutes. The dough should be spread like a creamy peanut butter and should be a bit sticky. To prevent the dough from drying out, cover the mixing bowl with a damp paper towel. Place a corn shell on the counter with the bright side of the bright side. Take the dough in the middle of the corn shell.
Put a piece of stretch on the dough and press the table into a thin layer and broadcast using your hands. When the time comes to fold the lower bark up to provide plenty of space to spread the dough for the upper half of the corn shell.
Put 1-2 tablespoons in a line from the middle of the dough. (Do not fill too much).
Fold a long edge of the shell over the filling. Fold the other long edge to overlap with the first edge. Fold the bottom of the shell up.
Boil the water and boil and bring it to the boiling point and cook for 1 to 2 hours (or how many longer you do). Check after 1 hour. (In Mexico, they usually put a coin at the bottom of the steam cooking cooler, and when the coin starts to hit the pot, you realize that the water is reduced and you need to add more.)
Enjoy your meal!
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