Tamale dough

Yield: 1 servings

Measure Ingredient
¾ cup Chili Colorado
10 ounces Frozen whole kernel corn,
1 can Hominy, drained
¾ cup Vegetable shortening
2 teaspoons Salt
2 teaspoons Baking powder
2½ cup White cornmeal

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.)

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