Cambray Tamales Stand out for their red color and a very characteristic sweet flavor. Some enjoy them with meat filling, while others prefer the unfilled version. A delight for all tastes!
Part of the country's culinary tradition.
This recipe has been passed down from generation to generation, keeping alive the story of its creation.
Cambray Tamales
Ingredients
1 teaspoon of Anise
1 cup of Water
250 grams of Rice flour
250 grams of Salpor flour
1 ½ cup of Sugar
1 pinch of Salt
2 cups of Milk
1 cup of Cream
½ cup of Raisins
250 grams of Butter
Tuzas
Vegetable red coloring
Preparation
Step 1 : First, bring the water with anise to a boil.
Step 2 : Mix thoroughly to avoid lumps: rice flour and salpor flour, sugar, a pinch of salt, milk, and cream.
Step 3 : Add the anise water and finally the raisins.
Step 4 : Then, proceed to add butter.
Step 5 : Dip the tuzas in boiling water to soften them.
Step 6 : In a tuza, place masa (two balls of masa) so that the final presentation is two tamales per tuza.
Step 7 : Sprinkle with vegetable red coloring.
Step 8 : Close and tie with a strip of the tuza.
Step 9 : Place a bed of tuzas in a pot and stack the tamales.
Step 10 : Add a little hot water on the sides and cook (Approximately 40 minutes).
Step 11 : Ready.
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