Ingredients:
2 large, ripe Avocados from Mexico
4 pounds prepared corn dough or masa
1 tablespoon baking powder
1 garlic clove
1 tablespoon epazote, chopped
1 tablespoon cilantro, chopped
2 ounces fresh chile jalapeño, finely chopped
2 ounces white onion, finely chopped
2 ounces spinach
2 ounces corn or vegetable oil
8 ounces chicken broth
40 corn husks
salt to taste
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Preparation:
To the masa add the cilantro, onion and epazote. Grind the chile poblano, chile jalapeño, garlic and spinach with the chicken broth, oil and avocado pulp. Add to the masa and mix thoroughly until obtaining a smooth consistency. Spread a heaping tablespoon of masa onto each of the corn husks along with the filling of cheese, chile poblano and diced tomato. Cook the tamales in a pressure cooker for 45 minutes and check them every 20 minutes. The tamale is fully cooked when the masa separates easily from the corn husk.
FILLING
2 pounds panela cheese cut into small pieces; 1 pound tomato, diced; 2 pounds chile poblano, roasted, peeled and seeded
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Serves:
40
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Cook Time:
0 min.
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The most original tamales you will ever try. While a hint of jalapeño offers your taste buds a charge of excitement, the overall experience is one that delights the palate, thanks to the delicate flavor of the avocado.
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