Salted Tamale Recipe | Mom’s Recipes

A month filled with tamales, treats and delicious dishes! “What a great month! Lots of celebrations on the days of Saint Anthony (June 13th), Saint John (June 24th) and Saint Peter (June 29th).

Ingredients

• 12 ears of green corn
• 2 cups of milk (tea)
• 4 tablespoons grated cured cheese
• 2 teaspoons of salt
• ½ teaspoon of sugar
• 1 tablespoon margarine
• Fresh Minas cheese (optional)

Preparation Mode

1. When removing the corn husks, reserve it to pack the tamales.
2. Clean the ears by removing any impurities.
3. Using a knife, remove the corn from the cobs close to the cob.
4. Place in a blender with the milk and blend.
5. Pass the mixture through a sieve, squeeze and discard the pomace.
6. Add the sugar, cheese, salt and margarine and mix with a spoon.

How to prepare Pamonhas

1. Clean the reserved straw well and cook in boiling water for 10 minutes.
2. Drain and pass them through ice water.
3. Overlap two corn husks in a cross and fill the cavity with 1 cup (tea) of cream.
4. Fold it like a package, taking care to close the ends inside.
5. Tie with a strip of straw or string and cook in boiling water for 1 hour.
6. Drain and serve warm.

Mom Tips

If you prefer, place 1 slice of fresh Minas cheese in each tamale before closing it.

See the sweet version of the Tamale recipe here, and also the oven-baked Tamale recipe.

Yield of 12 units.