Tamales are part of the daily breakfast in Mexico, although it is also common to eat them at dinner, since they are a delicious appetizer and can be quite nutritious if we add the right ingredients. In this article, we teach you how to make tamales using seasonal vegetables , keep reading and do not miss the step by step to prepare purslane tamales .
Ingredients to make Purslane Tamal:
- for the tamales
- ¼ kilogram of lard
- 16 pieces of corn husk
- ½ kilogram Purslane
- 1 kilogram of corn dough
- for the sauce
- 80 grams of onion
- 10 grams of Garlic
- 200 grams of green tomato
- 30 grams of Serrano chili
- 1 tablespoon of salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon of olive oil
How to make purslane tamale:
1.To make the tamales, rinse the corn husks with a jet of water and soak them in enough water to cover them. Separately, wash, disinfect and remove the leaves of the purslane. We booked.
2.On the other hand, we wash the tomatoes, onion, garlic and Serrano peppers.
3.Cook the vegetables with enough water to cover them for 15 minutes or until they are soft and have changed color. We blend this mixture with a quarter of a cup of the water where the tomatoes were cooked, the powdered chicken consommé and the salt.
4.Pour the sauce into a hot saucepan with a tablespoon of olive oil and let it simmer over low heat until it thickens a bit.
5.At this point we remove the corn husks from the water and let them drain. In a separate bowl, beat the corn dough with a cup of water and a tablespoon of salt until it forms a light paste.
6.On the other hand, beat the lard with some ice to prevent it from heating up until it fluffs up and forms soft peaks. You can make the vegan version of these tamales by substituting coconut butter for the lard.
7.Integrate the corn dough with the lard in an enveloping way, it is not necessary to beat too much.
8.Drop a little dough into a container with water, if it floats it means that the dough is ready.
9.With the help of a spoon, we spread a layer of dough on each corn husk and on top, a layer of green sauce and purslane leaves.
10.Wrap the purslane tamales and place them upright in a steamer, on top of a bed of hydrated corn husks. Cook the tamales covered for 50 minutes or until the dough comes off easily from the leaves without leaving lumps.
The purslane tamale is eaten warm, accompanied by typical drinks such as atole, champurrado or coffee.
