Corn Fungus Tamales: Tamales de Huitlacoche

1. 1

   For the tamales, moisten the instant corn flour with the warm water, and set aside.

2. 2

   Beat shortening in mixer until creamy and fluffy.

3. 3

   Fold in the corn flour and the chicken stock.

4. 4

   Mix well and set aside.

5. 5

   In a blender puree huitlacoche and cilantro with a little water until smooth.

6. 6

   Add this mixture to the dough and fold in well.

7. 7

   Season with salt and pepper.

8. 8

   Have cornhusks already soaking in water.

9. 9

   To assemble the tamales, open the corn husks and place 1 spoonful of dough in the center of the cornhusk.

10. 10

    Fold over the sides of the husk and secure with a piece of string.

11. 11

    Repeat the rocess until all the dough is finished.

12. 12

    In a double boiler with a steamer insert, steam the tamales for 40 to 45 minutes.

13. 13

    Remove tamales from the steamer and allow them to sit for 5 minutes.

14. 14

    Then open them and serve them with a sprinkle of cheese.

* Per serving · 4 servings · Values may vary.

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