|2.00 cup||corn kernels; fresh off the cob|
|1½ cup||masa harina|
|¾ teaspoon||baking powder|
|1.00 teaspoon||ground cumin|
|3.00 tablespoon||softened butter|
|⅓ cup||lard; shortening, or duck fat|
|¾ cup||water; plus|
|10.00||fresh corn husks|
Preheat oven to 350 degrees. Cook the corn in a non-stick pan, stirring constantly, until it is sweet and golden-brown -- you want the natural sugars to come out. Mix the masa, baking powder, salt, and cumin thoroughly together. In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes. Add the corn and beat for 1 minute. Gradually beat in 3 tablespoons of masa mixture, then 3 tablespoons of water until light and fluffy, about 1 minute. Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes. Place 1 husk on a flat surface and put about 3 tablespoons of dough in the center. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. At this point you can tie them or fold the pointed end over the center of the tamale. Repeat with remaining filling. Place it seam side down on a 4-inch square piece of foil. Fill the foil with 1 tablespoon of water and seal the foil closed, seam on top. Place in the oven and bake for 30 minutes. This recipe yields 10 tamales.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2185 broadcast 05-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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