Mexican tamales

6 servings

Ingredients

Quantity Ingredient
¾ cup Vegetable shortening
2 cups Masa harina (corn flour)
½ teaspoon Salt
¾ To
1 cup Warm water
Masa dough

Directions

Prepare masa dough; chill. Soak corn husks in warm water for 2 hours or overnight. Rinse corn husks, then dry on paper toweling. Corn Husks themselves are not edible! Beat shortening in bowl till fluffy.

With a wooden spoon, blend in the masa harina, salt, and enough warm water to make a mixture the consistency of peanut butter. Cover mixture with a damp cloth; chill while preparing filling. Lay one large corn husk or two smaller husks, overlapping, on a large flat surface, wide ends facing you. Spread 2 Tbsp. of masa dough over husk spreading it all the way to the right edge, but leaving one inch of husk uncovered on the other three edges Spoon about 1-½ Tbsp. of desired filling down center of husk Wrap up the tamale by folding the right edge over filling, then folding left edge over and rolling up to completely encase filling. Fold the top and bottom ends over, or Cut two thin strips from another husk to tie the ends like a party favor. Lay the filled tamales in a steamer over boiling water. Reduce heat to simmering, cover and steam for 45 minutes. To serve the tamales, unwrap them and spoon on red chile sauce to taste. Note: Cooked tamales can be frozen up to six weeks, wrapped in foil. Steam to reheat.

From: Frieda's Wrapper

Variations: For appetizer Tamales, use the smaller husks by themselves, using just 1 Tbsp. masa dough and 2 tsp. desired filling.

Recipes make about 35 appetizers.

Submitted By MICHELLE BRUCE On 04-28-95

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