Corn flour for TAMALES nixtamalized

Corn flour for tamales is a must in every Mexican household. The gluten-free product from the Maseca brand is ideal for preparing delicious tamales, an authentic Mexican dish that comes in both sweet and savory versions.

Note : Because Maseca corn flour for tamales is coarser than regular corn flour, it is not suitable for making tortillas. Maseca corn flour for tamales is a genetically modified white corn flour.

Usage: Knead the desired amount of pre-cooked Masa Harina with a little hot water to form a firm mass and shape it into the desired form. Storage: Store in a dry place, protect from sunlight. Country of origin: Mexico

Ingredients: Genetically modified white corn nixtamalized with calcium oxide (E529), iron, zinc, vitamin B3, vitamin B1, vitamin B2 and folic acid. Contains no food preservatives, artificial colors or flavors. Nutritional Information / Nutritional information (per/per) 100 g Energy / Calorific value 344 kcal / 1457 kJ Fat 4 g of which saturated / of which saturated fatty acids 0 g Carbohydrates 7.5 g of which sugars / of which sugar 1 g Protein 8 g Salt 5 g

To make the tamales dough you need: Mexican Tamales Recipe Ingredients: 250 g Maseca corn flour for tamales 250 ml chicken stock or water 1 teaspoon Baking powder 150 g vegetable margarine A pinch of salt Tamales preparation: 1) Mix the corn flour with the baking powder and salt 2) Then add the chicken stock or water and mix until a moist, homogeneous mass is formed 3) In another bowl, mix the vegetable margarine until it reaches a foamy consistency and then mix it with the dough until a sticky, soft mass is formed. Then fill the tamales with a sweet or savory filling, depending on your preference, and wrap the mixture in corn leaves. Close the ends and steam the wrapped tamales in a large saucepan for about 70 minutes.