Tamal de maíz azul relleno de esquites | Kiwilimón

Prepare the masa by mixing the manteca, polvo para hornear, salt, masa de maíz azul, and caldo de pollo until well combined.

Soak the hoja de maíz in hot water to soften for wrapping the tamales.

In a comal, roast the cebolla and garlic until fragrant.

Prepare the esquites by sautéing the cebolla, garlic, chiles guajillos, and chiles de árbol in oil until softened.

Add the grano de elote and epazote to the esquites mixture, season with salt, and stir until heated through.

Assemble the tamales by placing a portion of masa on a hoja de maíz, adding esquites and queso panela, then folding and wrapping the tamales.

Steam the tamales until fully cooked.

Equipment Needed

Dietary

Allergens