Tamales de calabaza tamala

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Tamales de calabaza tamala. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Tamales de calabaza tamala is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Tamales de calabaza tamala is something that I have loved my entire life.

Many things affect the quality of taste from Tamales de calabaza tamala, 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 calabaza tamala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Tamales de calabaza tamala using 8 ingredients and 11 steps. Here is how you cook that.

Receta ideal para el "Día de muertos", ya que tiene los colores representativos de estás fechas.
#ofrendasUTVCO

Ingredients and spices that need to be Take to make Tamales de calabaza tamala:

1. 1 kg maíz nixtamalizado
2. 1 calabaza tamala chica
3. 1 kg piloncillo
4. 1/2 oz canela
5. 500 gr azúcar
6. 1/2 kg manteca de cerdo con sal
7. 500 gr pasta de frijol negro
8. c/n totomoxtle (Hojas)

Instructions to make to make Tamales de calabaza tamala

1. Cortar la calabaza en trozos medianos, cocer a baño María 1 hora aprox.
2. Darle cocción al maíz en una olla grande, con suficiente agua y un poco de cal por aproximadamente 1 hora. Una vez suave el maíz retirar el líquido y enjuagar hasta quitar la cal.
3. Moler en un molino para nixtamal eléctrico o de mano el maíz, junto con el piloncillo, la canela y la pulpa de la calabaza, hasta obtener una mezcla homogénea (masa).
4. Remojar las hojas de totomoxtle, para facilitar su manipulación.
5. En un recipiente grande colocar la masa y agregar manteca de cerdo, azúcar y sal. Amasar hasta integrar todo muy bien.
6. Tomar un poco de masa (100 gr aproximadamente) y formar una bolita ovalada. Elegir una hoja de totomoxtle lo suficientemente amplia.
7. Con ayuda de las yemas de los dedos, extender la masa de forma uniforme, unas 3/4 partes de la hoja de totomoxtle.
8. Una vez extendida la masa agregar pasta de frijol generosamente, cubrir con la misma masa el frijol de forma que esté quede por dentro.
9. Cerrar el tamal bien, para que no se salga nada de masa. En una vaporera colocar una cama de hojas para que el agua no toque directamente los tamales.
10. Agregar agua un centímetro antes de la rejilla, colocar los tamales de tal forma que quede un pequeño agujero en el centro, tapar muy bien para evitar que escape el vapor.
11. Cocer por aproximadamente 2 horas, una vez cocidos, sirve y disfruta junto con tus seres queridos!.

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