Recipe courtesy of Aarón Sánchez
Show: Melting Pot
Save Recipe Print
Total:
1 hr 30 min
Prep:
35 min
Cook:
55 min

Ingredients

Directions

For the tamales, moisten the instant corn flour with the warm water, and set aside. Beat shortening in mixer until creamy and fluffy. Fold in the corn flour and the chicken stock.

Mix well and set aside. In a blender puree huitlacoche and cilantro with a little water until smooth. Add this mixture to the dough and fold in well. Season with salt and pepper. Have cornhusks already soaking in water.

To assemble the tamales, open the corn husks and place 1 spoonful of dough in the center of the cornhusk. Fold over the sides of the husk and secure with a piece of string. Repeat the rocess until all the dough is finished. In a double boiler with a steamer insert, steam the tamales for 40 to 45 minutes.

Remove tamales from the steamer and allow them to sit for 5 minutes. Then open them and serve them with a sprinkle of cheese.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Calabacita Cups

Recipe courtesy of Karen Todd

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories