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Cornhusk Wrapped Chiles Stuffed With Fresh Corn (Chiltamales)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.7519
Energy (kCal)1722.505
Carbohydrates (g)245.2528
Total fats (g)67.6115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Liquefy the corn with the milk in a blender or food processor until a fine puree is obtained. Scrape the puree into a mixing bowl and add the cornstarch, butter, sugar and salt, beating well after each addition. | 2. Divide the mixture evenly among the chiles, filling them loosely to allow for expansion as the batter steams. | 3. Wrap each chile in 2 cornhusks, and then in aluminum foil. Place them on a rack in a stockpot or steamer with water in the bottom. Cover and steam for 1 hour. | 4. Remove the foil and husks and serve the chiltamales hot, with a dusting of crumbled hard cheese if desired, and salsa and Mexican crema on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 4 cups cut 738.84 145.9068 20.4168 8.0088
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    butter 1/2 cup unsalted melted 684.0 31.428 21.372 57.6
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1 teaspoon - - - -
    poblano chile 8 roasted seeded peeled - - - -
    corn husk 16 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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