|
Ingredients:
5 kilograms of white corn (36 pieces)
21/2 kilograms of green hot pepper (Anaheim)
750 grams lard
400 grams of white cheese
1cup of milk
80 grams of Salt
Instructions: Peel the corn and separate the kernels from the corn, and grind them in the mill. Roast the green hot peppers, peel, empty, and slice them.
Blend the lard until it puffs up, add the ground corn, salt and milk. Mix everything until smooth and add the cheese. The tamales are done spread over the batter with a spoon on a corn leaf, adding two slices of green hot pepper to each tamale. Fold the leaves over the batter and cook in a steamer covered with corn leaves and a wet cloth. When the water boils, lower the flame and cook during 55 minutes.
|
