Tamale dough
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chili Colorado |
| 10 | ounces | Frozen whole kernel corn, |
| Thawed | ||
| 1 | can | Hominy, drained |
| ¾ | cup | Vegetable shortening |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Baking powder |
| 2½ | cup | White cornmeal |
Directions
Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth.
(The recipe says to use an electric mixer, but I found it easier to just use a spoon.)