Side Pannel
Tamale Dough and Assembly
Ingredients List
- 1 c Shortening
- 1 ts Salt
- 2 1/2 c Masa Harina
- 1 3/4 c Water
- 2 ts Chili powder
- 24 Tamale wrapper
Directions
Tamale wrappers can be corn husks or 6 inch squares of aluminum foil. The
corn husks are available in the Mexican food section at many supermarkets.
Beat shortening until fluffy. Add masa, chili powder, salt and water. Beat
until light and fluffy, or until a spoonful will float on warm water. Divid
dough into 24 equal portions.Spead each to form a 4 inch square, keeping
one edge of dough even with edge of wrapper. Top with 1 or 2 Tb. of filling
and roll up, starting with the side of dough even with the edge of the foil
and leaving one end open. If using corn husks, tie with strip of husk.
Stack in steamer, open end up. Steam about one hour until dough does not
stick to wrapper. Serve warm or freeze for later use. Can be served with
warm chili sauce or salsa.
corn husks are available in the Mexican food section at many supermarkets.
Beat shortening until fluffy. Add masa, chili powder, salt and water. Beat
until light and fluffy, or until a spoonful will float on warm water. Divid
dough into 24 equal portions.Spead each to form a 4 inch square, keeping
one edge of dough even with edge of wrapper. Top with 1 or 2 Tb. of filling
and roll up, starting with the side of dough even with the edge of the foil
and leaving one end open. If using corn husks, tie with strip of husk.
Stack in steamer, open end up. Steam about one hour until dough does not
stick to wrapper. Serve warm or freeze for later use. Can be served with
warm chili sauce or salsa.
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