At any time of day and with the side dish of your choice, a little corn tamale is always the best option to serve as an appetizer.
This delight, with its smooth texture and sweet flavor, has endured over the years as an important part of Honduran cuisine.
Little Corn Tamale
Ingredients
10 Whole or shelled corn
1 liter of Milk
½ Butter
Oil for frying
1 pinch of Salt
Sugar
Preparation
Step 1 : Preparation begins by shelling the corn into a large bowl and then taking it to the mill to obtain a mashed consistency.
Step 2 : Add salt, sugar, and margarine to the mixture, and start gradually adding milk until reaching a semi-liquid consistency.
Step 3 : Then, fill the tamale molds with the mixture, ensuring they do not overflow.
Step 4 : Place the tamales in a pot, making sure they stay upright.
Step 5 : Cover the remaining space with the molds, add water, cover, and let cook for 30 minutes.
Step 6 : Finally, they can be served with butter or cheese.
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