CORN TAMALES AKA DUCUNU IN BELIZE
6 fresh corn on the cob with husk
¼ cup milk
½ stick of butter
pinch of salt
Pinch of baking soda
½ cup sugar
½ teaspoon ground cinnamon
Cut the ears through the thickest end, remove the corn and grind it.
Soak the leaves in warm water until they soften.
In the blender empty the milk and the melted butter, start blending and gradually add the corn kernels until a homogeneous paste is obtained.
Add salt, baking soda, sugar and cinnamon.
Blend until all is integrated (if necessary, pour two or three tablespoons more milk).
Dry the leaves and `double ', add a tablespoon of dough and fold the sheets to wrap it.
Arrange the tamales in a circular way inside a steamer and cook over medium heat for 45 minutes to 1 hour, or until when opening a tamale, the dough will easily peel off the leaf.
20 de noviembre de 2016
Posted by Brenda A. Ysaguirre at 2:30