4 Serves
89 Mins
Soak rice and cinnamon in water for at least 30 minutes, then blend until smooth and strain to create the horchata base.
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ItalianVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
102 µg / 400 µgCalcium
108 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
130 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
259 mg / 4,700 mgSodium
117 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
Prepare the tamale dough by mixing masa harina with oil and water, then spread onto softened corn husks.
Add filling ingredients to the center of the dough, fold the husks, and secure them.
Place the tamales in a steamer pot and steam until the dough is firm and pulls away from the husk.
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Senegalese