Tamales - eric freeman
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dried corn husks (I used La Victoria brand) | ||
| 1 | 15oz can Hunts ready tomato sauce - Chunky Chili | |
| 2 | Carrots; chopped finely | |
| ½ | cup | Frozen corn |
| ¼ | cup | Salsa (your favorite) |
| 1 | teaspoon | Hot sauce (your favorite) |
| 1½ | cup | MASA HARINA (MASA corn flour NOT corn meal!) |
| ¼ | tablespoon | Baking powder |
| ¼ | cup | Canola oil |
| Approximately 1/2 cup water | ||
Directions
Soak corn husks for 3 hours in water. This recipe makes 6-8 tamales, so you will need about 1"cluster" of corn husks. Combine the chunky chili, carrots, corn, salsa and hot sauce in a pan. Bring to a boil, then reduce heat and simmer for 30 minutes. In the mean time, combine MASA and baking powder in a large bowl; mix well.
Add the oil, and mix with your fingers or a spatula. Then slowly add water until the mixture forms a dough. To test the dough, roll some into a small ball. The dough should hold together and not crumble. Remove the corn husks from the soaking water and dry off. For each tamale, line a corn husk with a thin layer of the dough. Place 1-2 tablespoons of sauce on the dough and roll the husk to seal the edges of the tamale. Fold the husk over the tamale, fold the ends up and use a small strip of husk to tie around each end.
Steam the tamales for 45 mins - 1 hour. While the tamales are cooking, continue to simmer the remaining sauce. Serve hot with some of the remaining sauce on top.
(by Eric Freeman)
Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997