Stuffed tamale: learn the recipes for the sweet and savory version

There’s no mistake: a stuffed tamale is always the perfect afternoon snack! The remaining question is simple: will you prefer sweet or savory today? How about both? In two hours you’ll prepare this classic treat, which yields up to 10 servings! So now all you have to do is gather the necessary ingredients and enjoy!

By the way, do you know the origin of the tamale? A favorite among the inhabitants of Goiás, this recipe has indigenous origins! In Tupi the word “pa’muñça” means “soggy” and refers to the original consistency of the mixture of green corn and coconut milk. Thus, from this base, Portuguese and African influences acted on the recipe, giving rise to what we know today. Finally, check:

Tamale with cheese recipe

Time: 2 hours

Performance: 10 servings

Difficulty: average

Ingredients:

• 12 clean ears of wheat with straw
• 1 cup milk (tea)
• 1 chicken bouillon cube
• Salt to taste
• 1 tablespoon melted butter
• 1 1/2 cups shredded semi-hard cheese

Preparation method:

1. First, carefully remove the corn husks.
2. Heat a pan with water and as soon as it boils, add the straws and cook for 8 minutes.
3. Then, remove and rinse under cold water.
4. Drain and reserve.
5. Using a sharp knife, remove the corn from the cob.
6. Whisk the corn kernels with the milk and chicken stock.
7. Pass through a sieve, squeeze with a spoon and place in a bowl.
8. Discard what is left in the sieve.
9. Add the salt, butter and cheese to the ingredients in the bowl.
10. Place two straws overlapping, forming a cross and form a cup.
11. Add a cup of corn pasta and close, tying with string.
12. Repeat the process with all the straw and dough.
13. Cook the tamales in hot water for 50 minutes.
14. Remove from the oven, let cool and then serve.

Tamale filled with guava paste

Time: 50 minutes

Performance: 10 servings

Difficulty: easy

Ingredients:

• 3 cans drained corn
• 2 cups sugar (tea)
• 1 bottle of coconut milk (200 ml)
• 2 eggs
• 2 tablespoons margarine
• 1 pinch of salt
• 1/2 cup (tea) wheat flour
• 2 teaspoons of yeast

Filling

• 2 cups ready-made creamy guava paste
• Powdered sugar and cinnamon to taste for sprinkling

Preparation method:

1. In a blender, beat the corn, sugar, coconut milk, eggs and margarine until smooth.
2. Add the salt, flour, yeast and beat until creamy.
3. Then, pour half of the dough into a medium refractory pan greased with margarine, distribute the guava paste by spoonfuls and cover with the other half of the dough.
4. Bake in a preheated medium oven for 20 minutes or until an inserted toothpick comes out almost clean.
5. Sprinkle with sugar and cinnamon before serving.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.