Stuffed Tamale: Learn the recipes for the sweet and savory version

You can’t go wrong: Stuffed tamales are always the perfect afternoon snack! The question that remains is simple: will you prefer sweet or savory today? How about both? In two hours, you’ll make this classic treat, which makes up to 10 servings! So, now all that remains is to collect the necessary ingredients and have fun!

By the way, do you know the origin of the tamale? Treasure among Goianos, this recipe has indigenous origin! In Tupi, the word “pa’muñça” means “soaked” and refers to the original texture of the mixture of green corn and coconut milk. Thus, from this basis, Portuguese and African influences acted in the recipe, which resulted in what we know today. Finally, check:

Pamonha recipe with cheese

Weather: 2h

Performance: 10 portions

Difficulty: average

Ingredients:

• 12 ears of corn, cleaned with husks
• 1 cup of milk (tea)
• 1 cube of chicken stock
• salt to taste
• 1 tablespoon of melted butter
• 1 and 1/2 cups (tea) cubed semi-cured cheese

Method of preparation:

1. First, carefully remove the corn husks.
2. Heat a pan with water and as soon as it starts boiling add the straws and cook for 8 minutes.
3. Then remove and rinse in cold water.
4. Run and book.
5. With 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, crush 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. Arrange two overlapping straws, forming a cross and form a cup.
11. Put a cup (tea) of corn dough and close, tying with string.
12. Repeat the procedure with all the straw and the paste.
13. Cook the pamonhas in hot water for 50 minutes.
14. Remove from the oven, let it cool and serve immediately.

Pamonha stuffed with guava paste

Weather: 50 minutes

Performance: 10 portions

Difficulty: easy

Ingredients:

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

Filling

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

Method of preparation:

1. In a blender, beat the corn, sugar, coconut milk, eggs and margarine until smooth.
2. Add the salt, flour, baking powder and beat until creamy.
3. Next, pour half of the dough into a medium refractory greased with margarine, spread out the guava paste by the dollops, and top with the other half of the dough.
4. Bake in a preheated medium oven for 20 minutes or until a toothpick comes out nearly clean.
5. Dust with sugar and cinnamon before serving.

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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.