Tamales de molote de epazote y huauzontle

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Tamales de molote de epazote y huauzontle. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Tamales de molote de epazote y huauzontle is one of the most favored of current trending foods in the world. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Tamales de molote de epazote y huauzontle is something that I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Tamales de molote de epazote y huauzontle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tamales de molote de epazote y huauzontle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tamales de molote de epazote y huauzontle is 40 piezas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Tamales de molote de epazote y huauzontle using 9 ingredients and 4 steps. Here is how you cook that.

Tamales usados como aperitivos o antojo, receta prehispánica .

Ingredients and spices that need to be Prepare to make Tamales de molote de epazote y huauzontle:

1. 1 kilo masa quebrada o 1/2 k de harina de maíz amasada con caldo
2. 1 taza flor de huauzontle cocidas
3. 2 chiles verdes picados
4. 1/2 taza epazote
5. 2 tazas caldo
6. 1 taza agua de tequesquite
7. 1/4 taza ajonjolí tostado
8. al gusto Sal
9. 20 hojas elote remojadas

Steps to make to make Tamales de molote de epazote y huauzontle

1. En una cazuela honda desmoronamos la masa, le agregamos sal y el agua de tequesquite, amasamos bien a dejarla uniforme, enseguida agregamos el caldo y batimos, agregar, el ajo, cebolla, chiles, huauzontle, epazote y ajonjolí, batimos y dejamos reposar dos horas en lugar fresco.
2. Para hacer los tamales partimos las hojas por mitad, de la orilla más corta sacamos tiras o hilos para el amarre, la hoja quedara rectangular.
3. Tomamos una hoja, la ponemos en la palma de la mano con lo liso hacia arriba, embarramos en el centro masa, envolvemos y amarramos ambos lados con dos hilos de la misma hoja. Cortamos ambos lados para que de la forma de dulce envuelto. Así procedemos hasta acabar la masa.
4. Los tamales los colocamos en una vaporera con agua, hojas de aguacate y sal. Al comenzar el hervor bajamos a flama baja y dejamos por media hora, apagamos y dejamos reposar. Servir calientes. Se acompaña de frijoles negros machacados, salsa picante y encurtidos o macedonia.

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