If you love tamales, try these stuffed with pumpkin flower and shredded beef.

The dough of these tamales has no butter, so it is a healthier version of eating these favorite snacks. In addition, the flavor of Knorr® Juicy Rib will give the ideal touch to this tamale.

PUMPKIN FLOWER TAMALES AND SHREDDED MEAT

Ingredients

6 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 1 tablespoon canola oil, for the filling
• 1/2 cups onion, finely chopped, for the filling
• 1 cup green tomato, in medium cubes, for the filling
• 3 cups beef, shredded, for filling
• 3 cups pumpkin flower, clean and without pistil, for filling
• 1/2 cups corn grain, sweet, for the filling
• 1/4 cups coriander, finely chopped, for the filling
• 2 cups Water, for the mass
• 1 Cube Knorr® Juicy Rib Rib Broth
• 4 cups cornmeal, for tamale, for the dough
• 1 tablespoon baking soda, for the mass
• 1/4 cups canola oil, for the mass
• enough banana leaves, tatemada
• enough green sauce, cooked, to accompany
• enough panela cheese, cubed, to decorate

Preparation

For the filling, in a pan with hot oil, fry the onion until it turns transparent. Add the green tomatoes and cook until soft. Add the shredded meat, the pumpkin flower, the corn kernels and the coriander. Integrate all the ingredients and cook for 5 minutes. Reserve and let cool.

To prepare the dough, dissolve the cube of Knorr® Juicy Rib in a pot with boiling water.

In a large bowl, and with the help of a manual mixer, mix the corn flour for tamale with the baking powder and canola oil, integrate them well. Then pour the water little by little with Knorr® Juicy Rib while continuing to move until you get a manipulable dough. Reservation.

On the center of a square and tatemada banana leaf, place a little dough and with the help of a spoon, spread on the leaf simulating the shape of a square. Add filling in the center of the dough and cover with a little more dough. Close the banana leaf by wrapping it with the excess from the sides. Repeat until finished with the dough.

Arrange the tamales vertically in the steamer, cover with more banana leaves, cover and cook for 40 minutes over low heat. Remember to always watch that the steamer does not lack water. The tamales are ready when, when opened, the cooked dough falls off the banana leaf.

Once the time has elapsed, serve with green sauce cooked to taste and cubed panela cheese. Ready!

https://us.kiwilimon.com/recipe/main-dishes/pumpkin-flower-tamales-and-shredded-meat