Similar to Mexican tamales, Pamonha Salgada are Cheese Filled Brazilian Tamales. The masa does not use a dried corn meal, it is made out of fresh grated corn. It is stuffed with a slice of cheese and then tightly wrapped in fresh corn husks then cooked in boiling water.
This Brazilian recipe has many varieties and are usually prepared plain, no fillings, or made with chopped meat, sausages, or cheese. The sweet version of Pamonhas is often made by incorporating coconut milk or coconut pulp in the dough.
Because Brazil is south of the equator, Pamonhas are usually associated with Festa Junina, the annual Brazilian festivity celebrated throughout June, marking the end of the harvest season and the beginning of Brazilian winter.
Cheese Filled Brazilian Tamales
- 10 ears corn with the husks
- 3 ½ oz butter
- 1 cup milk
- ½ cup coconut milk
- 1 tsp sugar
- ½ cup parmesan cheese grated
- 17 oz white cheese cut into sticks
- Remove corn husks and hairs.
- Cut the end of the husks, forming a rectangle.
- Boil the husks for 5 minutes to make them more malleable.
- Cut the corn kernels off the ear of corn.
- In a blender, mix the corn kernels, milk, coconut milk and butter until smooth and homogeneous.
- Add the grated Parmesan cheese, sugar, salt and pepper to taste and mix a little more.
- Fold the husk, forming a small cup and place the masa until it's halfway full.
- Add the white cheese and cover with more masa dough.
- Wrap with another husk, forming an upside-down cup.
- Close the packet with string and repeat the process until all the masa is finished.
- Cook all masa packets at the same time for 45 to 50 minutes.
- Serve hot or cold.
If you like, replace the white cheese with half-cured cheese or fried pepperoni sausage. It is delicious!
If you do not find the corn husk, distribute the mush mass in small cups made of aluminum foil or in bags that can be microwaved and cook in boiling water normally.
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