Yield: 1 servings
|5 tablespoons||Margarine; softened|
|¼ cup||Masa; (corn flour)|
|2 cups||Corn kernels; ( I think Trader Joes canned corn is as good as fresh)|
|1 teaspoon||Baking powder|
|2 tablespoons||Plus 1 teaspoon milk|
|3 \N||Chopped/pureed smoked Jalapenos*; (up to 4)|
In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well.
Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan.
Tightly cover with plastic wrap or foil and steam by setting atop a medium saucepan of water on top of the stove.
Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a toothpick inserted in the center comes out clean. THE Tamalito should have a smooth, moist texture.
* Smoked Jalapenos skewer the Jalapenos and put into the smoker for a few hours, they come out quite moist and flavorful. I just pop them into the refrigerator and use as needed over the next couple of weeks. I suppose you could put them in vinegar of freeze them, but I use the smoker often enough I just always throw in a skewer or two of Habs and Jalapenos to add a little smoky kick to any dish!
Note: The pan must be tightly wrapped at all times.
Makes 4 to 6 servings.
Posted to CHILE-HEADS DIGEST by Shantihhh@... on May 30, 1999, converted by MM_Buster v2.0l.