Tamale with corn filling – a detailed recipe cooking. 
Photo of the dish: Канг КимTime: 1 hour. 45 minutes Difficulty: easy Quantity: 20 tamale B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 25-30 dried corn husks
- 2.5 tbsp. cornmeal
- 1 tbsp. Sahara
- 450 gr canned corn puree
- 120 gr. butter, room temperature
Recipes with similar ingredients: corn flour, corn, corn husk, corn puree
Recipe preparation:
- Soak corn husk in hot water, previously after clearing the corncob, for 15 minutes.
- Meanwhile, prepare the filling: mix the corn flour and sugar in a large bowl. Dilute the corn puree and a half glasses of hot water. Add butter to cornmeal and mashed corn, mix until smooth.
- Remove corn husk from water, dry. Decompose the husk into clean surface, remove small and torn husks. Distribute in the lower center of each husk 1/4 tbsp. test wrap the long sides, then fold the sides, tie tamale with twine.
- Put tamale in a double boiler basket, bring to a boil and steam, about 1 hour. Remove from the double boiler and leave for 10 minutes.
