Steamed corn \"pones\"

Yield: 18 servings

Measure Ingredient
1 \N Basic Masa Dough Recipe
18 \N Corn Husks or Parchment Pap.

Follow instructions for making masa dough in "Tamales: Basic Procedure: Gently roll each 1" piece of dough into a thick cigar shape. Place dough lengthwise on one edge of a softened corn husk and wrap, leaving one side open. Place tamales on stacked steamer trays.

Cover and stam for 40-45 minutes over rapidly boiling water. Add more water to the pot as needed to create steam Remove from steamer and serve warm.

** Hints: Dip pones in soup, black bean sauce or refried beans. Top with your favorate pasta sauce *** Vegetarian Gourmet, Summer 1993, Don Matesz ***

Similar recipes