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Fresh grated coconut
1 dessert spoon
Remove the straw and clean the corns well.
Add the corn and milk to the blender and blend everything
With the help of a sieve, strain the liquid and remove the corn bagasse.
Add the beaten liquid in a pan, with the sugar
Then add the butter and stir over low heat.
When it starts to boil, add the freshly grated coconut.
And stir for another 15 minutes
Turn off the heat and let cool
In bags or clean corn husks
Add a little of the cooked jam and close the bags tightly.
Take a pan and cover with water and let it boil.
When it boils, add the pamonhas
Let it cook for about 30 minutes
Remove the tamale from the water and let it cool.
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