GANSITO TAMALES RECIPE

If it is about tamales, Mexico is always the protagonist, since there are tamales of all kinds, from salty to sweet and even bittersweet. On this occasion, we are going to teach you how to prepare some rich gaps, that although they are not so traditional, they are increasingly popular. The Gansito, for those who are not from Mexico, is a very popular cake, made of vanilla bread stuffed with strawberry and cream jam and with a chocolate cover. It is one of everyones favorite cupcakes, at least for me, since very young it has been one of my favorite desserts. Therefore, using it to prepare some tamales is an excellent idea. The preparation is not complicated at all and is relatively quick to do, because it does not contain such a elaborate filling. If you want to discover how to make gessite tamales, keep reading this recipe and encourage yourself to prepare it at home.

Ingredients to make gaps tamales:

1. To start the recipe for gonsito tamales, put to hydrate the leaves for tamal. To do this, prepare a wide container with hot water and introduce the leaves. You can usually find them in 50-sheet packages, just Separate them a little and let them soak for about 20-30 minutes to soften and easier to fill them later.

2. Prepare the mass of the Gansito tamales. First, beat the vegetable butter manually or with an electric blender until it is sponge or believe. What we are looking for is that the butter is softened and with a creamy texture so that it can easily integrate with the rest of the ingredients.

Trick: Use butter at room temperature.

3. Add evaporated milk, condensed milk, baking powder and the pinch of salt, and mix everything very well until you integrate and get a slightly thick paste. You can do all this manually with your hands very clean or you can rely from an electric blender or a pedestal blender, choose what suits you most. sweeten with normal sugar or choose a non -caloric sweetener such as Stevia or Monkfruit, although the stew alone already gives the tamal a certain degree of sweetness.

4. Incorporates the nixtamalized cornmeal mixing it little by little to integrate all the ingredients. If you feel the dough very dry, you can add a splash of milk, which can be whole or also evaporated, or you can even use a splash of water. When the flour has been integrated, he continues to knead for about 10 minutes so that the dough is sponge and is the best texture.

5. With the dough ready and the leaves previously hydrated, it is time to build the gemity tamales. First, take one of the leaves for tamal and extend it in your hands, the ideal is that you choose large leaves so you can fill the entire blade very well. Then, start by adding a large dough and aspire it well through the sheet, preferably from the middle up. Immediately, place a mini Gansito, which will be the filling. If you do not get mini handles you can wear normal size and slice or put it into pieces, this is completely to taste. Close the tamal. You can also prepare your own gessite cake with this simple recipe.

6. repeat the process until ending with all the dough and leaves. With the aforementioned amounts you will get 20 to 25 tamales, although this will depend a lot on the size you want to do. Sjume them in a steamy pot vertically to cook them.

7. To cook the tamales, cover them with the leaves for tamal that have been left over and place a damp cloth to seal well and that can be cooking perfectly steamed. The cooking time will vary between an hour and 2 hours, so we recommend that you review the tamales at the time and see how cooked they are. If they are still very watery, let them cook for 20 minutes and repeat the process until they are with the perfect, fluffy texture and take off from the sheet.

8. Once the cooking time has passed, let cool a little and ready. It is that easy to prepare some rich gouance tamales. Do not forget to enjoy them with a good glass of cold milk or a rich pot of pot. Now, to eat!