![A simple, bright logo of two people cooking for [an online platform focused on cooking with a Guatemalan mother-in-law] [that celebrates cultural heritage] [and traditional cuisine] in a warm and inviting design [inspired by the joy of family] [and culinary tradition] [incorporating vibrant colors] [and a modern twist] [to represent warmth and inclusivity]. Make it simpler and more modern. Make it a son-in-law and mother-in-law, Make it simpler, Make it brighter and only use 4 colors, less intimate, smiling and facing forward, make him caucasian, only 2 people, make him taller than her, make him caucasian, make her slightly younger and thinner, make him with lighter skin](https://conmisuegra.com/wp-content/uploads/2024/08/img-6iq2w7q2afggdxrq2v2q2r3i.png)
makes 30 tamalitos (4 ounces each)
Video: ConMiSuegra (@conmisuegra) | TikTok
- 1 bunch chipilin
- 2 pounds Maseca flour
- 7 cups water
- 3/4 lb butter, melted
- 4 ounces vegetable oil
- 1 tbsp salt
- 2 tbsp baking powder
- 4 tbsp chicken bouillon
- 8 ounces corn husks
- 8 ounces cotija cheese
- green salsa and additional cotija for garnish
Pick chipilin leaves from stems. Wash and drain leaves. Mix in masa flour, water, butter, and vegetable oil, salt, baking powser, bouillon, and cotija, one ingredient at a time.
Soak corn husks in water to soften for about 20 minutes.
Scoop 4 ounces of mix into a corn husk. Fold, wrap and tie with corn husk strips. Place in a tamal pot with enough water to fill bottom part. Steam for 45 minutes. Serve with green salsa and cotija cheese.
Con Mi Suegra 