Corn Fungus Tamales - {Tamales De Huitlacoche}

Recipe Ingredients

1 cup	62g / 2.2oz	Instant corn flour (masa harina)
3/4 cup	177ml	Warm water
1/2 cup	99g / 3.5oz	Vegetable shortening
1/2 cup	118ml	Chicken stock
2		Huitlacoche or 2 cups of fresh
		= (Mexican truffle from the fungus of
		Ears of corn)
1/2 cup	8g / 0.3oz	Roughly-chopped cilantro
1		Corn husks - (16 oz)
1/2 cup	118ml	Cotija or queso anejo

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A32) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.