squash blossomsfresh, just cut, stems removed, centers cleaned~24est.
onion~1est.
tomatoesfor salsa5
tomatoesfor red chili sauce1 kg
árbol chiles
for top salsa and red chili sauce
~4est.
serrano chilesfor green salsa6
garlic2 cloves
baking powderRoyal brand2 tsp
saltto taste~1 tbspest.
creamto serve alongside~1 cupest.
Steps
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1
Gather all ingredients: 5 kg masa, 1 kg lard, soaked corn husks, cheese, fresh squash blossoms, onion, tomatoes, and chiles.
2
Clean the squash blossoms by removing the stems and centers while keeping the flowers whole.
3
Begin beating the lard in a pot.
4
Make green salsa by cooking water with green chiles, garlic, and onion in a pot.
5
Prepare the red chili sauce in another pot with árbol chiles and tomatoes.
6
Gradually add the masa to the beaten lard while continuing to beat until light and fluffy.
7
Add 2 teaspoons of baking powder and salt, then beat until well combined. Taste and adjust seasoning as needed.
8
Grind the green salsa and add onion, garlic, and salt.
9
Grind the red chili sauce and add onion, garlic, and salt.
10
Heat oil in a pot and cook the red chili sauce. Once it thickens slightly, add cheese and a little water to simmer until the filling becomes thick and rich.
11
Assemble the tamales by spreading masa on a soaked corn husk, adding a squash blossom, topping with the red chili and cheese filling, then wrapping. Use two husks if one is too small.
12
Place the assembled tamales in a pot, cover with the lid, and steam for about 40 minutes until fully cooked.
13
Once the tamales are steamed and cooked through, serve them with cream and the red and green sauces.
PrimedTableBETA
