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Salsa stuffed Corn Tamales
Salsa stuffed Corn Tamales

Before you jump to Salsa stuffed Corn Tamales recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us have been taught to think that comfort foods are terrible and to be avoided. At times, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods could be super healthy and good for you. There are a number of foods that basically can raise your moods when you eat them. If you are feeling a little bit down and in need of an emotional pick me up, try some of these.

Cold water fish are good if you wish to be in a better mood. Salmon, herring, tuna, mackerel, trout, etcetera, they’re all loaded with omega-3 and DHA. DHA and omega-3s are two things that actually help the grey matter in your brain work a lot better. It’s true: consuming a tuna fish sandwich can earnestly raise your mood.

So you see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to salsa stuffed corn tamales recipe. You can cook salsa stuffed corn tamales using 14 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Salsa stuffed Corn Tamales:
  1. You need 1 cup Corn
  2. Provide 1+1/2 cup Maize flour
  3. Take Salt as per taste
  4. Get 2 tbsp hung Curd
  5. Use 1 tsp Baking powder
  6. Provide 2 tbsp Butter
  7. Get 5 Corn husk
  8. Provide For salsa
  9. Use 2 Tomatoes
  10. Prepare 2 Big chillies
  11. Take 1 Onion
  12. You need 2 sprigs Coriander
  13. Take 1 tbsp Lime juice
  14. Use Salt as per taste
Instructions to make Salsa stuffed Corn Tamales:
  1. Take corn in a blender. Blend it smooth. Add salt and butter and again blend it well. Remove and keep aside.
  2. Add in baking powder and maize flour. Mix well to form a pliable dough. Let the dough rest aside for 15 minutes.
  3. Roast the tomatoes and chillies till their skin turns black. Remove the skin and chop the tomatoes chillies and onion.
  4. Add all the chopped veggies in a blender. Add lime juice, salt and give it brief stir. We want a coarse mixture not wholly blended. Keep aside
  5. Take the corn husks and clean them. I used fresh ones as they are available. Take a husk and keep the wide side facing you. Spread a spoonful of the corn dough facing the wide side. Stuff a spoon full of salsa in it. Dont spread dough on the sides. Leave them open.
  6. Overlap the both sides of the husk. Bring the narrow side up so as to form a parcel which is open on the upper side. Fasten the parcel with a corn thread. Repeat for remaining dough.
  7. Meanwhile add some water in a kadhai. Keep a strainer above. Let steam form. Keep the parcels on the strainer in a container with their open ends facing upwards. Steam for 30 minutes. Add water if it evaporates in between.
  8. After 30 minutes check the parcels. Insert a toothpick in it. If it comes out clean it's done else steam for some more time.
  9. Serve the tamale with drizzle of lime juice and some chopped tomatoes. The tamale is ready to serve.

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