| 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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