Mexican > Tamale

Loroco and Corn Tamales Recipe

Ingredients with Measurements:
- 2 cups of masa harina (corn flour)
- 2 cups of warm water
- 1/2 cup of vegetable shortening
- 1 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 cup of cooked corn kernels
- 1/2 cup of loroco flowers (chopped)
- 16 dried corn husks (soaked in warm water for 30 minutes)

Special equipment needed:
- Steamer pot

Step-by-step instructions:

1. In a large mixing bowl, combine the masa harina, warm water, vegetable shortening, salt, and baking powder. Mix well until a smooth dough forms.

2. Add the cooked corn kernels and chopped loroco flowers to the dough. Mix well to incorporate.

3. Drain the soaked corn husks and pat them dry with a towel.

4. Take one corn husk and spread about 2 tablespoons of the masa dough mixture onto the center of the husk, leaving a 1-inch border at the bottom.

5. Fold the sides of the husk towards the center, and then fold the bottom of the husk up towards the center. Tie the tamale with a strip of corn husk to secure it.

6. Repeat the process with the remaining corn husks and masa dough mixture.

7. Place the tamales in a steamer pot and steam for 45-60 minutes, or until the tamales are cooked through and firm to the touch.

8. Remove the tamales from the steamer pot and let them cool for a few minutes before serving.


- Time:
Preparation time: 30 minutes
- Cooking time: 45-60 minutes
Temperature:
- Steamer pot: medium-high heat
Serving size:
- Makes 16 tamales

Nutritional information:
- Calories per serving: 180
- Total fat: 8g
- Total carbohydrates: 24g
- Protein: 3g

Substitutions for ingredients:
- Loroco flowers can be substituted with chopped spinach or cilantro.

Variations:
- Add cooked chicken or pork to the masa dough mixture for a meaty version of the tamales.
- Substitute the corn kernels with black beans for a vegetarian version of the tamales.

Tips and tricks:
- Make sure to soak the corn husks in warm water for at least 30 minutes before using them to make the tamales.
- Use a spoon to spread the masa dough mixture onto the corn husks to make it easier to handle.
- Tie the tamales tightly with a strip of corn husk to prevent them from falling apart during steaming.

Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat tamales, wrap them in a damp paper towel and microwave for 1-2 minutes, or until heated through.

Presentation ideas:
- Serve the tamales on a platter garnished with chopped cilantro and lime wedges.

Garnishes:
- Chopped cilantro
- Lime wedges

Pairings:
- Salsa verde
- Guacamole
- Mexican rice

Suggested side dishes:
- Refried beans
- Grilled vegetables

Troubleshooting advice:
- If the masa dough mixture is too dry, add a little more warm water until it reaches a smooth consistency.
- If the tamales are falling apart during steaming, tie them tighter with a strip of corn husk.

Food safety advice:
- Make sure to cook the tamales thoroughly to prevent any foodborne illnesses.

Food history:
- Tamales are a traditional Mexican dish that dates back to the pre-Columbian era.

Flavor profiles:
- The loroco flowers add a unique floral flavor to the tamales, while the corn kernels provide a sweet and savory taste.

Serving suggestions:
- Serve the tamales as a main dish for lunch or dinner.

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Region: Salvadoran

Taste: Savory, Herby, Earthy, Nutty, Spicy