- dry corn leaves - 40-60 pieces
- For the dough: corn flour - 2 cups
- baking powder - 1 teaspoon
- Salt - 3/4 Teaspoons
- cumin - 2 teaspoons
- chili powder - 2 teaspoons
- vegetable broth - 9/4 Cups
- stick of oil - 1 piece
- For filling: zucchini - 1 piece
- green onions - 3 pieces
- garlic - 2 teeth
- olive oil - 1 st. a spoon
- bunch of cilantro - 1 Piece
- tomato - 2 pieces
- lime - 1/2 Pieces
- Cheddar cheese - 1/2 cup
1. Soak dry corn leaves in water for at least 30 minutes. 2. Add corn flour, baking powder, 1/2 teaspoon of salt, 1 teaspoon of cumin and 1 teaspoon of chili powder to the bowl. Then add 2 cups of vegetable broth, stir. 3. Beat butter with a mixer in a bowl for about 1 minute, then add flour mixture and whisk again. Put the dough aside. 4. Prepare the filling. Chop the zucchini, green onions and tomatoes. Skip the garlic through the press. Grate the cheese. Grind coriander. Squeeze out the juice from lime. Fry the zucchini, spring onions and garlic in a frying pan over medium heat in 1 tablespoon of oil for 2-3 minutes. 5. Now add the remaining broth (1/4 cup), coriander, tomatoes, lime juice, the remaining cumin and chile powder (1 teaspoon each) and salt (1/4 teaspoon). Mix everything together and add grated cheese. Put the stuffing in a bowl. 6. Take one of the corn-soaked corn leaves and spread a thick layer of flour on top. Spoon the stuffing in the center. 7. Screw in, fixing the edges with other corn leaves. Repeat with the remaining leaves and filling. 8. Take a large saucepan, add about 2 liters of water and cook tamale in a water bath for about 90 minutes over medium heat, covering them with a lid. Make sure that the tamale does not touch the water.
Servings: 16