As you'd expect, this is a mixture of multiple recipes and my own additions. Before you make tamales, you need corn husks to wrap them. Soak the husks in warm water to keep them pliable.
Serves 4 (2 each)
2/3 cup shortening
2 cups masa or corn tortilla flour
1 tsp baking powder
1/2 tsp salt
1 cup warm water
1/2 cup corn kernels
Using a hand mixer, beat shortening until fluffy. Add masa, baking powder, salt, and water. Mix well. Dough should be spongy. Mix in corn by hand.
Split in to 8 equal balls. Take a large husk, narrow end away from you, and place masa ball in it. Form into a canoe shape so you can add your filling.
Filling: I used Jack cheese and roasted green chilies. You can use black beans, roasted red peppers, or even fruit like pineapple (tho personally - yeck).
Fold the masa over the filling completely. Fold the husk over the masa like a burrito and rest seam side down. Using a thin strip of husk, tie a double knot around the middle of the package.
Get a steam bath going and steam these for one hour.
Cool and freeze (or eat right away like I do because I have no patience!)
Once frozen, tamales can be reheated from frozen by wrapping in a wet paper towel and microwaving or steam for about 20 minutes.
Serve with salsa, chili or just a smile.
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1 comment:
Yum - these were so good. I didn't know what to expect - the filling was really delicate.
I steamed these and after 12 minutes they were done.
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