/ Recipe: Vegetarian tamale

Vegetarian Tamal Recipe

Ingredients:
  • Dry corn leaves - 40-60 pieces
  • For the dough: corn flour - 2 cups
  • Baking powder - 1 teaspoon
  • Salt - 3/4 Teaspoons
  • Cumin - 2 teaspoons
  • Chili powder - 2 teaspoons
  • Vegetable broth - 9/4 Cups
  • Stick of oil - 1 piece
  • For filling: zucchini - 1 piece
  • Green onions - 3 pieces
  • Garlic - 2 teeth
  • Olive oil - 1 st. a spoon
  • Bunch of cilantro - 1 Piece
  • Tomato - 2 pieces
  • Lime - 1/2 Pieces
  • Cheddar cheese - 1/2 cup
Instructions

1. Soak dry corn leaves in water for at least 30 minutes. 2. In a bowl add corn flour, baking powder, 1/2 teaspoon salt, 1 teaspoon cumin and 1 teaspoon chili powder. Then add 2 cups of vegetable broth, mix. 3. Beat butter with a mixer in a bowl for about 1 minute, then add flour mixture and whisk again. Put the dough aside. 4. Prepare the filling. Chop zucchini, green onions and tomatoes. Skip the garlic through the press. Grate the cheese. Grind coriander. Squeeze the juice from lime. Fry the zucchini, green onions and garlic in a frying pan over medium heat in 1 tablespoon of oil for 2-3 minutes. 5. Now add the remaining broth (1/4 cup), coriander, tomatoes, lime juice, the remaining cumin and chili powder (1 teaspoon each) and salt (1/4 teaspoon). Mix all together and add grated cheese. Put the stuffing in a bowl. 6. Take one of the water-soaked corn leaves and spread a thick layer of flour on top. Spoon the stuffing in the center. 7. Screw in, fixing the edges with other corn leaves. Repeat with the remaining leaves and filling. 8. Take a large saucepan, add about 2 liters of water and cook tamale in a water bath for about 90 minutes over medium heat, covering them with a lid. Make sure that the tamale does not touch the water.

Servings: 16

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