The most popular dish of Mexican cuisine is, of course, Tamales! Tamale /tamale/ - specially prepared corn masa dough stuffed with meat and spicy sauce. And all this rolled up in leaves of corn cobs. In Mexico, I just love tamales! You can buy them from street vendors under noisy Mexican song "Hot, hot tamale!", and order in the restaurant.


  • Chicken breast

    200 g

  • Corn flour

    2 cup

  • Broth

    1.5 cup

  • Butter

    100 g

  • Tomato

    200 g

  • Cilantro

    0.5 coup

  • Garlic

    1 piece

  • Chili

    2 piece

  • Soda

    1 tsp

  • Spices


For cooking we will need the leaves of corn cobs - 20 pieces Soak overnight the corn leaves. We sell dried but can be fresh.
To prepare the dough, mix the flour, salt and butter. Gradually add the broth. Put the dough in the baking powder and beat with a wooden spoon until bubbles appear.
Prepare the filling based on green tomatoes, garlic and peppers. All this to boil in a little water.
Drain and blend together with chopped greens in a blender, adding a little tomato broth.
Tomato mass, bring to the boil and boil for 20 minutes before thickened paste. Add pieces of boiled chicken breast.
Spread on corn leaves 1 tablespoon of dough, then tomato pasta with chunks of chicken meat. If the leaves of corn from the small ears, then to put on 2 sheets with each other. Wrap the stuffed cabbage, not pulling too tight, to have a place to "grow" test. Tie.
To cook tamales, you need only steamed for about an hour, until the dough becomes light and airy.
If the dough moves away from the sheet, tamale - ready.
The rest of the pasta to serve as a sauce.
Very tasty and perfect for ice-cold vodka.
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