Tamales for la Candelaria

Name: Tamales for la Candelaria
Prep time: 60 min
Yield: 6
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Día de la Candelaria, or Candlemas, is just around the corner and this tamales recipe will be a total hit! Featuring a mouthwatering stuffing prepared with Poblano chiles, queso fresco, corn kernels, and tomato purée, these tamales for la Candelaria are so delish everyone will ask for seconds!

Reviewed by Editorial Team of Kiwilimón

Published: 02-02-2022

Preparation

Medium

Mix corn masa flour, chicken broth, lard, baking powder, and salt until tamal dough is formed. Set aside. Char Poblano chiles in the stovetop and sweat in a plastic bag. Peel chiles. Cut Poblano chiles into strips. Transfer to a pot and add tomato purée, corn kernels, and queso fresco cut into cubes. Season with salt and pepper and cook. Spread a bit of tamal dough on each corn husk and stuff with Poblano strips mixture. Do not stuff tamales too much or else you won’t be able to close them. Arrange tamales for la Candelaria in a steamer and steam until cooked through.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

323.6

kcal

16.18%

Carbohydrate, by difference

30.5

10.17%

Protein

3.7

7.4%

Total lipid (fat)

20.4

31.38%

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100

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Presentation

For more details on how to prepare tamales for la Candelaria watch the next video: http://www.youtube.com/watch?v=rdoU3Qm-Y_4

Tamales for la Candelaria

Ingredients

Preparation

Nutritional information

Presentation

Tips

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