The popular tamal de verdolagas is a delicious wrap that contains corn and green vegetables. Its green aspect enchants many of the clients.
Tamal de Verdolagas Recipe
-¼ kilogram of lard
-16 pieces of corn husk
-½ kilogram Purslane
-1 kilogram of corn dough
Ingredients for the Sauce
-80 grams of Onion
-10 grams of Garlic
-1 tablespoon of salt
-1 teaspoon of powdered chicken broth
-200 grams of green tomato
-30 grams of serrano chili
-1 teaspoon of olive oil
Elaboration
1- You must wash, disinfect and remove the purslane leaves before booking.
2- You wash the tomatoes, onion, garlic, and serrano peppers.
3- You cook the vegetables with enough water to cover them for 15 minutes or until they are soft and have changed color.
4- You blend this mixture with a quarter cup of the water where the tomatoes were cooked, the chicken consommé powder, and the salt.
5- You empty the sauce into a hot saucepan with a tablespoon of olive oil and let it boil over low heat until it thickens a little.
6- At this point, you should remove the corn husks from the water and let them drain.
7- In a separate bowl, you beat the corn dough with a cup of water and a tablespoon of salt until it forms a light paste.
8- You beat the lard with ice to prevent it from heating up until it fluffs and forms soft peaks.
9- You integrate the corn dough with the lard in an enveloping way.
10- With the help of a spoon, you place a layer of dough on each corn husk and, on top, a layer of green sauce and purslane leaves.
