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Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salsa stuffed corn tamales. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Salsa stuffed Corn Tamales is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Salsa stuffed Corn Tamales is something which I’ve loved my entire life. They’re fine and they look fantastic.
The salsa verde on these tamales has a fresh, tangy sourness that helps cut through the richness of the masa. Tamales are best eaten doused in salsa or hot sauce. This salsa verde has a fresh, tangy Ditch the store bought stuff for the fresh taste of real corn, then whip up superlative tacos.
To get started with this recipe, we must first prepare a few components. You can have salsa stuffed corn tamales using 14 ingredients and 9 steps. Here is how you cook that.
Preparation To Make of Salsa stuffed Corn Tamales:
- Take 1 cup Corn
- Take 1+1/2 cup Maize flour
- Get Salt as per taste
- Get 2 tbsp hung Curd
- Take 1 tsp Baking powder
- Take 2 tbsp Butter
- Make ready 5 Corn husk
- Make ready For salsa
- Make ready 2 Tomatoes
- Take 2 Big chillies
- Get 1 Onion
- Take 2 sprigs Coriander
- Get 1 tbsp Lime juice
- Prepare Salt as per taste
Smoky, succulent pulled pork is encased in corn masa, then steamed until light and tender. Accompanying the tamal is a corn salsa spiked with red onion, serrano chile and chopped cilantro. These Savory/Sweet Corn Tamales are from the southern region of the state of Veracruz. I found out about them while living in the city of Coatzacoalcos My husband and I had never heard of them.
Guide 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.
Salsa Guacamole Salsa Dips Salsa Bar Easy Homemade Salsa Canning Homemade Salsa Homemade Tamales - with your crockpot's help! - Mrs Happy Homemaker. Every year for Christmas Eve Hot Sauces Tamales The Dish Pepperoni Queso Dishes Recipes Food Stuffed Jalapenos. Salted fresh corn tamales with salsa criolla (Humitas con salsa criolla). Corn is a huge part of Peruvian cuisine, including the unusual purple variety we don't see in Australia. Used in tortillas, desserts and drinks, its colour adds a dramatic effect to many dishes.
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