TAMALES DE HARINA 🧡 
FLOUR TAMALES 🧡
Hello little cooks! I'm sharing this delicious recipe from Michoacán💕. We enjoy them plain, with hot chocolate, champurrado, or atoles made with caramel or tamarind. We also eat them filled with mole or carnitas, or use them to accompany menudo or some soups like churipo or mole de olla. Like a little bread.
FLOUR TAMALES 🧡
Hello little cooks! I'm sharing this delicious recipe from Michoacán💕. We enjoy them plain, with hot chocolate, champurrado, or atoles made with caramel or tamarind. We also eat them filled with mole or carnitas, or use them to accompany menudo or some soups like churipo or mole de olla. Like a little bread.
Cooking Instructions
- 1
In a large bowl, add the flour, yeast, salt, and sugar, and mix with your hand or a mixer hook as needed.
- 2
Gradually add the necessary warm water until a ball of dough forms that is neither sticky nor dry.
- 3
Knead sufficiently until the dough is smooth and elastic.
- 4
Divide the dough into approximately 20 small balls and start shaping each one.
- 5
Place each ball on a corn husk and use a strip of the same husk to tie a knot at the end of the husk or at the tip, only on one side, as tying two knots will prevent it from rising.
- 6
Carefully place the tamales in a warm place and cover them with a cloth napkin.
- 7
Let them rest to rise until they double in size, I leave them for about half an hour.
- 8
Meanwhile, place the steamer with enough water on the stove.
- 9
Once the tamales have risen, arrange a layer of corn husks at the bottom of the steamer and carefully place the tamales.
- 10
One layer of tamales, then another of husks, and another of tamales, finishing with husks. If your steamer is large, you won't need multiple layers.
- 11
Steam for 45 minutes to 1 hour from the time it starts boiling and they're ready!
Enjoy them with atole or filled 💕
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