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INGREDIENTS
Yields: 14 each
Portion: 1 tamale
- Corn husks (approx. 28 or enough to wrap tamales. May have to double-wrap to place on bottom of steam pan)
- 240 ml corn puree
- 420 ml masa harina
- 240 ml hot water
- 113 g butter, softened
- 36 g sugar
- 9 g salt
- 27 g baking powder
- 200 g Nutella®
SALSA
- 480 ml mango diced small
- 18 g sugar
Others
Vegetarian
Mid-afternoon
Dinner
All year round
Banqueting
Medium
50 min
PREPARATION
For the tamale batter, in a mixer with a paddle, add corn puree, masa harina, hot water, butter, sugar, salt and baking powder.
Mix for one minute on low speed.
Scrape bowl down and mix for additional minute.
Place 54 g of batter into a corn husk and wrap, folding bottom to seal, but leaving top open.
Place extra husks in a steam pan to protect tamales, and steam for about an hour.
Batter should pull freely away from the husk.
Drizzle with 7 g of Nutella® per tamale and serve with a mango salsa on the side.
SALSA:
Mix diced fruit, sugar together and hold refrigerated until needed.
