Meat & Seafood
Bacon 10 slices
Vegetable Stock 3 1/3 cups
Baby Arugula 2 cups
Red Tomatoes 2
Kosher Salt 2 1/2 tsp
Corn Husks 12
Harina P.A.N. Pre-Cooked White Cornmeal 2 1/2 cups
Soak Corn Husks
Soak corn husks in warm to hot water for 15 minutes or until soft.
- 12 Corn Husks
Mix broth and salt in a bowl. Slowly add P.A.N. White Corn Meal, stirring constantly with a whisk or with your hands until the mixture is homogeneous. Set aside and rest for 5 mins.
- 2 1/2 cups Harina P.A.N. Pre-Cooked White Cornmeal
- 3 1/3 cups, or chicken Vegetable Stock
- 2 1/2 tsp Kosher Salt
Slice bacon. Heat a medium skillet over medium-high heat for 2 minutes. Add bacon and cook, stirring occasionally, for 5 minutes or until crispy. Cut the tomatoes into medium dice and combine in a bowl with the cooked bacon. Reserve arugula for when the tamales are ready to be served.
- 10 slices Bacon
- 2, medium Red Tomatoes
- 2 cups Baby Arugula
Pat dry the soaked corn husks with a kitchen or paper towel. Place corn husks on a flat surface, working one husk at a time. Add 1/3 cup of corn dough into each husk. Spread the dough evenly, leaving about 2" space at the bottom (the wider end of the husk).
Spread 2 tablespoons of filling in the center of the dough. Fold one side of the husk over the filling and repeat with the other side. Lastly, with the seam side up, fold the husk to close.
Steam tamales over boiling water for 30 minutes.
Remove from heat and allow to cool for 15 minutes before serving. Enjoy!
|Daily value percentage|
|Low Fat||4.0 g||5%|
|Total Saturated Fat||1.0 g||4%|
|Unsaturated Fat||3 g|
|Low Cholesterol||5 mg||2%|
|Total Carbohydrate||88 g||32%|
|Fiber Total Dietary||5 g||17%|
|Sugars Total||7 g|
|Good Source: Protein||21 g||42%|
|Vitamin C||10 mg||10%|
|Calcium Ca||37 mg||2%|
By Innit Culinary Team