Name: Tamales - Eric Freeman
Ingredients: Dried corn husks (I used La Victoria brand); 1 15oz can Hunts ready tomato sauce - Chunky Chili; 2 Carrots; chopped finely; 1/2 c Frozen corn; 1/4 c Salsa (your favorite); 1 ts Hot sauce (your favorite); 1 1/2 c MASA HARINA (MASA corn flour NOT corn meal!); 1/4 tb Baking powder; 1/4 c Canola oil; Approximately 1/2 cup water

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican, Tamale	1	Servings

INGREDIENTS

		Dried corn husks (I used La Victoria brand)
1		15oz can Hunts ready tomato sauce – Chunky Chili
2		Carrots; chopped finely
1/2	c	Frozen corn
1/4	c	Salsa (your favorite)
1	ts	Hot sauce (your favorite)
1 1/2	c	MASA HARINA (MASA corn flour NOT corn meal!)
1/4	tb	Baking powder
1/4	c	Canola oil
		Approximately 1/2 cup water

INSTRUCTIONS

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@pipeline.com> on
Oct 28, 1997

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