Zucchini Corn Tamales
Sofía Padilla Castro
Wow your friends and family with these delicious zucchini corn tamales! Fluffy and easy to prepare, these tamales are perfect for Día de la Candelaria or any special occasion. Prepared with masa harina, vegetable shortening, zucchini, corn kernels, and corn husks, this traditional Mexican dish is a guaranteed crowd-pleaser.
Reviewed by
4.5
|
2 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
33
Portions
  • 40 leaves corn, large, dried
  • 2 cups all-purpose wheat flour
  • 3 cubes Maggi chicken bouillon, dissolved in 2 cups of hot water
  • 2/3 cups vegetable shortening
  • 1 teaspoon baking powder
  • 2 cups zucchini, cut into 0.5-inch cubes
  • 1 cup corn kernels, frozen
Preparation
30 mins
1h 10 mins
Medium
  • In a large pot, place corn husks.
  • Completely cover corn husks with water.
  • Bring to a boil over high heat.
  • Remove from heat. Place a heavy bowl or plate on top of the corn husks so they are completely soaked.
  • In a large bowl, mix masa harina, dissolved chicken bouillon, vegetable shortening, and baking powder.
  • Mix thoroughly with your hands.
  • Add zucchini and corn kernels and mix gently.
  • Drain corn husks.
  • Spread 3 or 4 tablespoons of tamal dough into a rectangle on each corn husk. Leave 1 inch free around.
  • Fold one of the sides of the corn husk and fold it towards the center. Repeat with the other side.
  • Fold the corners and turn them around to keep them from opening.
  • Repeat with the remaining corn husks and tamal dough.
  • Fill a steamer with 2 to 3 inches of water.
  • Line steamer with corn husks.
  • Arrange tamales vertically in the steamer.
  • Use remaining corn husks to keep tamales in place and to cover them.
  • Cover with a tight lid and bring to a boil over high heat.
  • Lower heat and cook for 60 to 70 minutes.
  • Fill steamer with more water constantly to keep tamales from burning.
  • Zucchini corn tamales will be ready once the tamal dough comes off the corn husk when opening them.
  • Let zucchini corn tamales rest for 10 minutes before serving.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?