This recipe is perfect to accompany lunch or dinner. This is a very practical recipe and without a doubt a great option! Without a doubt everyone will love this delicacy! It’s a super simple recipe to prepare and you can’t go wrong! This recipe for Ana María Homemade Tamal will teach you step by step how to prepare it and make this wonderful recipe at home today, it will undoubtedly be divine…
HOW TO PREPARE THE HOMEMADE PAMONHA RECIPE
Remove the husks from the cobs, being careful not to break them.
Place a large saucepan with plenty of water over high heat and bring to a boil. Soak the straws for 1 minute and transfer to a bowl. Dispense the water, fill the saucepan with new water and return to the heat to boil.
While the water is boiling, prepare the tamales: Using a medium grater, in a large bowl, grate the corn on the cob. Once grated, scrape each cob with the back of a knife.
Sift the grated corn over a bowl, squeezing the bagasse well with the back of a spoon until all the liquid is removed. Discard the bagasse. Add the grated coconut, sugar and salt to the liquid and mix well. It will acquire a creamy consistency.
To pack the tamale, place two straws on the counter, facing each other, sides together. United, they should take the shape of a tube. Use rope to tie the bottom end tightly. Hold this part with one hand, leaving the loose end facing up. Use a funnel to pour the cream. Close the tamale and tie the top with string, leaving about 3 cm of space between the filling and the ligature, so that it does not drip. Transfer to a plate and repeat the process until all the cream is gone.
Transfer the tamales to the pot of boiling water and let them cook for 30 minutes. Remove with a slotted spoon and let cool before opening.
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5 ears of corn with straw
1/4 cup (tea) of fresh grated coconut
1 cup (tea) of sugar
1 pinch of salt