• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Tamales - Eric Freeman

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 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

 Directions

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)

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