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Tamales Dulces | Rica receta de unos Tamales Dulces para la merienda.. 😍🤤☕ Sígueme en:El Saborcito Rojo #RecetaMexicana #Tamales | By El Saborcito Rojo | Hello everyone how are you ? I am your friend Alma from Monterrey, Nuevo León, this time I want to teach them to prepare some delicious sugar tamalitos accompanied also with their pasitas and with their coconut and bathed with a rich condensed milk to prepare it this month pa trio and any occasion, then we go start preparing the dough. Well, here we have the dough to make some sugar or sweet tamales, as you want, and I have a kilo and a half, it's natural, I haven't put anything on it, absolutely we're going to go preparing little by little. I bought this mass in a mill, there you go and ask for it, they ask you what is very ground or not so much, and you tell it to your taste. In case there are no mills in your community, you can buy bag mass, the ones they sell at the self-service stores, and it's massada. And we're going to start by putting water on it to hydrate it, I'm going to start with a tacita of water, I'll put it half a cup, to soften it, I'll go adding it little by little, so that I won't get all wet, from here I added what is that I had it there, let's mix it, soak it up, mix it up, very good. The difference that you added water to it, it's already smooth, it doesn't look dry anymore. Yes, the second thing we're going to add is half a cup of oil. We don't have exact amounts. I'm gonna go add, okay? I'm gone ask for the mass. I'm gonna add this half cup of oil and let's mix it up. Mix it well, then completely integrate the oil to make it smooth. Well, we had added half a cup of oil, but I'm missing a little more. It's a little more to go, I'm going to add a quarter more of a cup. This is what she should be ready for. Let's keep on loving, to integrate, you have to love very well on one side and the other. Let's do a little test that he's already fine, fine fine oil. Look, if you put it here little greasy in your hand, glittery, it's already perfect, you don't need anymore. Next thing I'm going to add is half a cup of sugar. We're going to share it here among the whole mass, we're going to keep loving it, it's going to be completely integrated into the mass, that's about being loving it all the time. A lot of movement, but this is it. Next is condensed milk. We're going to add it little by little until you like the flavor so we don't miss the sweet. There are so many ways to do this. I've seen, I've seen strawberry, pineapple, with pyloncillo, that is, from a Salvadoran, everywhere, but hey, that's the way we do it. That my supervisor taught me, that is, my mom, we can try it. Hey, how about this sugar? He's missing one, I'll add the whole tacita. This was half a cup of condensed milk or the dairy. Let's add a teaspoon of Royal. Lets mix it up. What I'm gonna add next. It's going to be raisins. I bought a bag nothing else and that’s what we’re going to put on it. Of a hundred grams. You can add anything you like here, nuts, nuts, whatever you want. Next thing we're going to add, it's going to be coconut, don't be afraid of the coconut. Also a bag of 100 grams. One more thing we're going to add is a vanilla essence mat. It's a vanilla flavored light, nothing else. And these tamales are much easier to prepare than those with stew, because stew has to be made. Prepare everything, the meat, everything, all that preparation. And this, therefore, nothing else is like this, and it gets muddy in the ditch, and that's it. Well that's it we're done. The next step is the mudding. Well these are the leaves we use for tamales. It's a bag that I bought, right there, where I bought the dough, it cost forty-five pesos a package, it's elote leaves. They are completely dry. What you have to do is put in a pot with hot needle, leave them half an hour before finishing the dough so they are ready. Almost done and able to start mudding. Well, we're about to start getting muddy. I want to show you what the texture of the leaf is. On this side, it's softer, it's rough too, but not like this side that feels more. From this side then we'll start mudding. And we're going to grab with a spoon, a little bit of it. The mud is now different from the kind of tamal, they are from stews, this nothing else is put here, a little bit of dough, and it's much easier, because this nothing else we're going to bend it like this and it's already left, so mero, it's not going to go out for anyone side, it's going to be like this, we're going to muddy now one, as usual, we do them, all muddy spread on the leaf, if you want, as I told them, put more things on it, so do it, to your liking. They are pretty simple here. That's the typical one we always prepare. Well, these are the two ways to prepare them, to mud them, the traditional, and this is a little bit that would come out like a square, but it's the same, the same mass, it depends on you, the one you like the most, the one you get easier, OK? Now we're going to keep mudding all this mass until it's done, and we're going for a break. Well, since we're done, they're ready, they came out like forty, fifty tamalitos, and now what we're going to do is pass it to the steam pot, new, package, how barbaric. Well, it's already there, it's his age, but it's very good. Well, this grille will already bring it to the steamer. We're going to put a plate here too to lay them down and make them comfortable. Next is gonna be put some tamales hoops covering all this up let's throw all these away. Next up is to settle the tamales. Let's put each other down first so we can support each other. Yes, it's a base. First, with this one up, because we put them in like this, it's gone, the whole mass is gone. Then, you have to settle them well in a way that you don't get out. Just like this. Well, and so we're going to settle them, all perfectly. Well, we're already finishing, these we're going to put them on here, and we're going too cover with a few more leaves, some big ones, and we've already finished covering, now we're going To put the water, here by the orillita, be very careful, well we're finished I'm about to put the water on, more or less I'm using between a liter, a liter and a half, as I want we'll be checking it out, if it's missing, then we add a little bit. OK, the last step, we're going to cover the tamales with this kitchen towel, I wet it, I'm going to put it on the tamales, and we're going go to the stove, and put it on the lid. Well, so here in the stove, on fire, we're going to put here for forty minutes, we'll go spinning every fifteen minutes, but when it starts to put off the smell, so we'll come to lower what the flame is, OK? This is how we're going to leave it on fire. Ready now we back Well this is already done. We were here in a 40-fifty quote. Let's get one out to check they are already well cooked, it's super hot this. Gotta be very careful. These tamales are ready, consistency is doing great. They take off perfectly from the leaf. We will serve several and we will go to the bar to try them. Well those tamales are ready. We're going to serve ourselves a plate, about three to try them, prepare them because we're going to add some more. They were sweet but not flattering. They were very rich. I'll serve me about three nothing else. Because I'm on a diet. Pure diet tea. Tamales, cakes, everything. But, what do they think? I'm going to add a little condensed milk, watch. A few, richer yet. Let's try them out. Very good. This one is added condensed milk, it adds a very delicious flavor. And accompanied by a little chocolate. Look how yummy. Foam. Delicious. I'm gonna give him a drink. What a barbaric man. I'm going to get the ants up. But they're pretty delicious. I hope you make it and like this recipe. Share them with your family or at a party, a snack, whatever for a Sunday snack. Look how yummy. Delicious. With his little steps. Mmm I recommend it to you. Get them ready. If you liked this video, share it. Dale like. I'm your friend Alba from Monterrey. I send you a greeting and see you in the next video. Thank you. Bye. Cheers.

248K likes · 8.2K comments | Tacos al Vapor | Prepara tus propios Tacos al Vapor super fáciles y más ricos.. 🤤😍🌮🌮 Sígueme en: El Saborcito Rojo #Tacos #RecetaMexicana | By El Saborcito Rojo | Facebook

Carne Deshebrada para Tacos y Gorditas | Deliciosa y fácil receta de Carne Deshebrada para Tacos y Gorditas... 😍🤤🍲🌮 Sígueme en: El Saborcito Rojo #RecetaMexicana #Carne #Tacos | By El Saborcito Rojo | Facebook

Pozole Rojo super rico y bien Norteño- "El Saborcito Rojo"

Quesadillas de Huitlacoche / Hongo del Elote | Unos deliciosos Tacos/Quesadillas de Huitlacoche (Hongo del Elote) super fácil y rico.. 😍🤤🌮🌽 Sígueme en: @El Saborcito Rojo #RecetaMexicana #Huitlacoche | By El Saborcito RojoFacebook

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