My first thought at tamales was ‘where am I going to find banana leaves for wrapping in Germany?’ Lucky me, I found you can also use parchment paper or even tin foil to keep the tamales together.
2 c. corn flour
1/2 c. butter, cubed
1 t. salt
pinch of sugar
1/2 c. broth
1 t. baking powder
1/4 t. black pepper
2 1/2 c. corn
1 1/2 c. cheddar cheese (divide in half)
4 roasted chilies
2 tomatoes, peeled and sliced
parchment paper cut into 8 inch squares
- Blend corn and cheese together in a blender or food processor until it looks like meal.
- Add in corn flour, butter, salt, sugar, pepper and baking powder. Gently mix together
- Add broth. Mix until smooth.
- Put 1/4 c. of mixture on a parchment square. top with cheese, roasted chili and tomato.
- Close parchment paper by folding to center, folding in corners and then rolling ends up.
- Steam them for 30-45 minutes over boiling water.
Since we don’t have a steam basket, I rolled up tin foil of the bottom of a pot of water and placed a dish on top above the water. It worked really well!