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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor blend corn and cheese until corn is in nearly a meal consistency. | 2. Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed. | 3. Add broth and mix until just smooth. | 4. Place about 2 tbsp of mixture into soaked corn husk or parchment paper. | 5. Fill with some cheese, slices of roasted chili pepper and tomatoes. | 6. Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales. | 7. Roll wrapper closed, roll and fold over ends and set aside. | 8. Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
masa corn flour	2	cups		827.64	174.6252	19.2888	8.4132
butter	1/2	cup	cubed	684.0	31.428	21.372	57.6
salt	1	teaspoon		-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
broth	1/2	cup		5.875	1.504	0.0	0.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
corn	2 1/2	cups	thawed	1514.75	308.17900000000003	39.093	19.671
cheddar cheese	1 1/2	1/2		-	-	-	-
chilies	4	ounces	roasted roasted skinless	30.6175	7.5636	0.0	0.0
tomato	2		deseeded pealed sliced	124.1379	27.5262	6.4768	1.0795
parchment paper				-	-	-	-

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