Salsa stuffed Corn Tamales

Name: Salsa stuffed Corn Tamales
Cuisine: Indian
Ingredients: 1 cup Corn; 1+1/2 cup Maize flour; Salt as per taste; 2 tbsp hung Curd; 1 tsp Baking powder; 2 tbsp Butter; 5 Corn husk; 2 Tomatoes; 2 Big chillies; 1 Onion; 2 sprigs Coriander; 1 tbsp Lime juice; Salt as per taste

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

#SpiceNflavors
#TechniqueWeek
Corn Tamales is a South American recipe. I wanted to make it since a friend tasted it locally. I have made some changes in my recipe. I haven't used eggs and sugar. I have used some curd instead . I have stuffed it with fresh salsa and made it spicier and tangy by adding lime juice and tomatoes on top. I loved making it.

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

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Ingredients

1 cupCorn
1+1/2 cupMaize flour
Salt as per taste
2 tbsphung Curd
1 tspBaking powder
2 tbspButter
5Corn husk
For salsa
2Tomatoes
2Big chillies
1Onion
2 sprigsCoriander
1 tbspLime juice
Salt as per taste

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Steps

1

Take corn in a blender. Blend it smooth. Add salt and butter and again blend it well. Remove and keep aside.
2

Add in baking powder and maize flour. Mix well to form a pliable dough. Let the dough rest aside for 15 minutes.
3

Roast the tomatoes and chillies till their skin turns black. Remove the skin and chop the tomatoes chillies and onion.
4

Add all the chopped veggies in a blender. Add lime juice, salt and give it brief stir. We want a coarse mixture not wholly blended. Keep aside
5

Take the corn husks and clean them. I used fresh ones as they are available. Take a husk and keep the wide side facing you. Spread a spoonful of the corn dough facing the wide side. Stuff a spoon full of salsa in it. Dont spread dough on the sides. Leave them open.
6

Overlap the both sides of the husk. Bring the narrow side up so as to form a parcel which is open on the upper side. Fasten the parcel with a corn thread. Repeat for remaining dough.
7

Meanwhile add some water in a kadhai. Keep a strainer above. Let steam form. Keep the parcels on the strainer in a container with their open ends facing upwards. Steam for 30 minutes. Add water if it evaporates in between.
8

After 30 minutes check the parcels. Insert a toothpick in it. If it comes out clean it's done else steam for some more time.
9

Serve the tamale with drizzle of lime juice and some chopped tomatoes. The tamale is ready to serve.