Tamales Huitlacoche With Oaxaca Cheese

Plantain Leaves Recipe

Servings: 20Portions

Cooking Time : 52min

Difficulty : Medium

Filling

• 1 tablespoon of vegetable oil
• 1/4 Cup Onion chopped
• 3 1/2 cups fresh Huitlacoche (450 g)
• 1 Cup Thawed yellow corn kernels
• 1 Sprig of fresh Epazote or Paico clean and chopped
• 1 Chicken stock cube
• 3/4 Cup Lard at room temperature
• 1 Pack of Latin Deli Plantain Leaves

Dough

• 4 Cups of White P.A.N flour for the dough
• 1 1/2 teaspoon baking powder
• 1 Can Evaporated Milk
• 2 3/4 Cups Water
• 1 Latin Deli Oaxaca cheese shredded (200 g)

Sauce

• 1 Tablespoon Cornstarch (10 g), dissolved in ½ cup of water, for the sauce
• 175ml evaporated milk
• 1 Cup of corn kernels
• 1 Chicken stock cube

To warm 20 Latin Deli plantain Leaves

Filling

Heat the oil and fry the onion, add the huitlacoche, the corn kernels, the epazote or paico and the chicken stock, cook for 8 minutes or until the huitlacoche is soft. Stir occacionally.

Dough

Beat the butter until fluffy, add the white p.a.n flour mixed with the baking powder, the chicken stock cube, the evaporated milk and the water; beat for 10 minutes.

Spread the plantain leaves with the dough, place the Latin Deli Oaxaca cheese in the center, a little filling and close.

Place the tamales upright in a pressure cooker over a double boiler and cook for 50 minutes after the valve sounds.

Sauce

Blend the corn kernels with the evaporated milk, the chicken stock cube and the previously dissolved cornstarch, heat for 5 minutes or until thickened. Accompany the tamales with this sauce.