Tamales #2

24 tamales

Ingredients

Quantity Ingredient
10 Ears Fresh Corn
2 cups Masa Harina
1½ cup Poultry Stock
2 teaspoons Baking Powder
1 teaspoon Salt
⅓ cup Lard
1½ cup Sloppy Joe Filling

Directions

Remove the outer husks from the corn. Set the corn aside for other use. Soak the husks in hot water for 5 minutes. Drain. Combine the Masa Harina, baking powder and salt. Cream the lard (use an electric mixer). Very gradually (1 or 2 tablespoons at a time) beat in the corn mixture once the lard is fluffy. Continue to beat constantly while slowly adding the stock until the dough is light enough to float in a glass of water. Lay out enough of the corn husk leaves (about 4" x 9" each) to make 24 tamales (overlap the leaves if they are too small). Use a spatula to spread 1 tablespoon of dough in a 3" x 4" rectangle on each leaf. Drop 1 tablespoon of sloppy joe filling into the center of each dough lined leaf. Wrap by overlapping the edges of the leaves lengthwise and folding up the ends. Layer the folded husks, seam sides down, in a flat bottomed steamer colander or on the tray of a tamale pot. Fill the steamer with water to about 1" below the tray or colander base. Bring the water to a rolling boil.

Cover the pot tightly. Reduce heat and steam until the dough is firm enough to pull away easily from the leaves (60 to 90 minutes). Serve the tamales in the leaves on a well heated platter (the leaves will be discarded). Plan on 3 tamales per person.

From: Joel Ehrlich

Submitted By JIM WELLER On 07-25-95

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