Tamales pt 2

1 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

TO STEAM: In steamer or 4 quart Dutch oven, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly. Fill in spaces with extra corn huskes to keep upright. Cover top of tamales with corn husks; cover, steam 2-½ to 3 hours or until tamales are firm and fall away from husk.

[I use a vegetable steam basket and an ancient soup can...just so long at you get that height and DO NOT LET YOUR TAMALES GET DRY, or they are ruined.]

Serve plain or smothered in green chile. To save them for later, allow to cool to room temperature. Wrap six at a time in sealed plastic bags and freeze. Thaw before serving, and reheat in the microwave, covered by a damp paper towel.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by decolores.studio@... on Mar 26, 1997

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