Name: Mexican TAMALE with chessy stuffing. recipe by vaishali trivedi at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: for dough:-; 100 gms - Corn kernels; 1/2cup - corn meal; 1 3/4 tablespoon - oil/butter; 1/4 teaspoon - baking powder; Salt to taste; 1/4 tablespoon - Mix herbs; Paprika as per taste ( optional); For stuffing:-; 1 Onion; 1 tomato; 1/2 capsicum; 1/2cup corn kernels; Salt to taste; 1/2 tsp mix herbs; 1/2 paprika; 2 cubes of processed chesse. Or more as per choice; 1 tbspOil; For Salsa :-; 1/2 tomato finely chopped; 1/2 Onion finely chopped; 1/4 capsicum finely chopped; 2 tbsp tomato ketchup; Salt to tate; Mix herbs and paprika to taste.

Ingredients Serving: 2

for dough:-
100 gms - Corn kernels
1/2cup - corn meal
1 3/4 tablespoon - oil/butter
1/4 teaspoon - baking powder
Salt to taste
1/4 tablespoon - Mix herbs
Paprika as per taste ( optional)
For stuffing:-
1 Onion
1 tomato
1/2 capsicum
1/2cup corn kernels
Salt to taste
1/2 tsp mix herbs
1/2 paprika
2 cubes of processed chesse. Or more as per choice
1 tbspOil
For Salsa :-
1/2 tomato finely chopped
1/2 Onion finely chopped
1/4 capsicum finely chopped
2 tbsp tomato ketchup
Salt to tate
Mix herbs and paprika to taste.

Instructions

For dough.. In a mixer jar add corn kernels and grind to paste.
Add maize flour seasonings and baking pd and 1/4 cup of water ( add water spoon by spoon to get lumpy but moist paste )
For stuffing..
In a pan add oil then add onion when they turn translucent add tomato capsicum corn and seasonings mix well saute till moisture evaporates. Then turn off the flame and add chesse. Mix and let it cool.
For salsa ...
Just add all ingredients and leave it for 15 or more before use.
Soak the husk in water for half an hour.
Procedure... Once everything is ready proceed further.
Wipe the husk speard 2 spoon of dough on half part of husk evenly leave the edges.
Put 1 sp of stuffing in center of dough and roll it along with husk so as its edges come together. Fold the other half and tie with a strip of husk.
Arrange all in the steamer and steam for 20 mins or till done.
To check if its done try to remove the husk if it come out clean its done. You can see the texture of cooked Tamale in the picture below.
Serve hot with salsa or pack in lunch box with the husk on.

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