Tamales
By Chef Christophe
Ingredients
- - 4 beautiful corn cobs
- - 2 eggs
- - 3.5 tbsp butter
- - 1 onion, chopped
- - Scant 1/2 cup milk
- - 2 tsp sugar
- - 1 tomato, cubed
- - 1/2 zucchini, diced
- - Salt and pepper
Details
Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 70mins
Cost Average budget
Preparation
Step 1
-Take husks and soak in warm water 4 to 6 flexible sheets. Shelling the cobs.
-In a frying pan sauté the chopped onion in butter.
Step 2
-Add tomato, zucchini, sugar and seasoning and leave to stew a few minutes.
Step 3
-Add corn, eggs mixed with milk and continue cooking over low heat.
Step 4
After 10 to 15 minutes of cooking (stirring constantly), spoon the mixture over the corn husks.
-Fold the two ends of the husk inwards and then roll to get a small package.
Step 5
-Fold the two ends of the husk inwards and then roll to get a small package.
Step 6
You can also add chicken, pork or pineapple to these delicious tamales!
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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