Cornified Tamal - Revision history

Takaji at 14:58, 4 October 2017

2017-10-04T14:58:17Z

Nateloaf at 01:50, 20 October 2012

2012-10-20T01:50:45Z

Nateloaf at 01:49, 20 October 2012

2012-10-20T01:49:42Z

Roswyne at 21:52, 23 February 2012

2012-02-23T21:52:15Z

Nateloaf at 13:14, 22 February 2012

2012-02-22T13:14:30Z

Nateloaf at 13:14, 22 February 2012

2012-02-22T13:14:11Z

Nateloaf at 13:13, 22 February 2012

2012-02-22T13:13:45Z

Nateloaf: Created page with "(this is from memory and will need to be cleaned up / verified -N) Dough: 2 cups masa 1 tsp Baking powder 1 tsp salt 1 tsp sugar (optional) 2/3 cup vegetable shortening. Dried c..."

2012-02-22T13:12:54Z

Created page with "(this is from memory and will need to be cleaned up / verified -N) Dough: 2 cups masa 1 tsp Baking powder 1 tsp salt 1 tsp sugar (optional) 2/3 cup vegetable shortening. Dried c..."

New page

(this is from memory and will need to be cleaned up / verified -N)

Dough:
2 cups masa
1 tsp Baking powder
1 tsp salt
1 tsp sugar (optional)
2/3 cup vegetable shortening.
Dried corn husks (available from ethnic food stores, specifically those that carry Mexican and Central American foods.)

Filling (describe in more detail):
- Chorizo
- Cheese/green chili
- El Salvadoran spices
- Refried black beans

Preparation:
* Sort through corn husks to select the largest ones.
* Soak corn husks in warm water for 1 hour or until they are pliable / can be folded without tearing.
* Drain, rinse and pat dry corn husks.
* Ensure that they are clean are free from hairs (these look a lot like human hairs when cooked and tend to freak people out).
* Combine masa, baking powder, salt and sugar and blend until mixture has an even fluffy consistency.
* Spread masa mixture about 1/2" deep on corn husk, leaving 2" from the wide end and 1" from the narrow end and each side.
* Place a spoonful of filling in the centre and fold one side over the other so that the cornified portions overlap.
* Fold the wide (bottom) and narrow (top) portions of the corn husk over to seal.
* tie with string or a strip of corn husk.
* Steam tamal for one hour.

← Older revision		Revision as of 14:58, 4 October 2017
Line 1:		Line 1:
		+	[[Category:Meme Cookbook]]

	{{Infobox recipe		{{Infobox recipe

@@ Line 1: / Line 1: @@
 {{Infobox recipe
 | name     = Cornified Tamal
-| type     = unknown
+| type     = appetizer
-| time     = not given
+| time     = Prep 15 minutes, Cook 1 hour
 | etc      = More goes here
 }}
@@ Line 18: / Line 16: @@
 * 2 cups water or vegetable stock (note: you can omit the salt if you use stock)
-Ingredients for the filling (describe in more detail):
+Ideas for filling:
 * Chorizo
 * Chedar or Monterey Jack Cheese & green chili

@@ Line 16: / Line 16: @@
 * 2/3 cup vegetable shortening.
 * Dried corn husks (available from ethnic food stores, specifically those that carry Mexican and Central American foods.)
+* 2 cups water or vegetable stock (note: you can omit the salt if you use stock)
 Ingredients for the filling (describe in more detail):
 * Chorizo
-* Cheese/green chili
+* Chedar or Monterey Jack Cheese & green chili
 * El Salvadoran spices
 * Refried black beans
 Preparation:
 # Sort through corn husks to select the largest ones.
-# Soak corn husks in warm water for 1 hour or until they are pliable / can be folded without tearing.
+# Soak corn husks in warm water for 1 hour or until they are pliable / can be folded without tearing.  Husks that are too narrow can be torn into strips and used to tie tamals closed
 # Drain, rinse and pat dry corn husks.
 # Ensure that they are clean are free from hairs (these look a lot like human hairs when cooked and tend to freak people out).
 # Combine masa, baking powder, salt and sugar and blend until mixture has an even fluffy consistency.
-# Spread masa mixture about 1/2" deep on corn husk, leaving 2" from the wide end and 1" from the narrow end and each side.
+# Spread masa mixture about 1/2" deep on corn husk, leaving 2.5" from the wide end and 2" from the narrow end and each side.
 # Place a spoonful of filling in the centre and fold one side over the other so that the cornified portions overlap.
 # Fold the wide (bottom) and narrow (top) portions of the corn husk over to seal.
 # tie with string or a strip of corn husk.
 # Steam tamal for one hour.
-# Serve with salsa / sour cream or as a side-dish.
+# Serve hot with salsa / sour cream or as a side-dish, or cold as a snack.

@@ Line 1: / Line 1: @@
 (this is from memory and will need to be cleaned up / verified -N)
-Dough:
+{{Infobox recipe
 * 2 cups masa
 * 1 tsp Baking powder
@@ Line 10: / Line 18: @@
-Filling (describe in more detail):
+Ingredients for the filling (describe in more detail):
 * Chorizo
 * Cheese/green chili
 * El Salvadoran spices
 * Refried black beans
 Preparation:
-* Sort through corn husks to select the largest ones.
+# Sort through corn husks to select the largest ones.
-* Soak corn husks in warm water for 1 hour or until they are pliable / can be folded without tearing.
+# Soak corn husks in warm water for 1 hour or until they are pliable / can be folded without tearing.
-* Drain, rinse and pat dry corn husks.
+# Drain, rinse and pat dry corn husks.
-* Ensure that they are clean are free from hairs (these look a lot like human hairs when cooked and tend to freak people out).
+# Ensure that they are clean are free from hairs (these look a lot like human hairs when cooked and tend to freak people out).
-* Combine masa, baking powder, salt and sugar and blend until mixture has an even fluffy consistency.
+# Combine masa, baking powder, salt and sugar and blend until mixture has an even fluffy consistency.
-* Spread masa mixture about 1/2" deep on corn husk, leaving 2" from the wide end and 1" from the narrow end and each side.
+# Spread masa mixture about 1/2" deep on corn husk, leaving 2" from the wide end and 1" from the narrow end and each side.
-* Place a spoonful of filling in the centre and fold one side over the other so that the cornified portions overlap.
+# Place a spoonful of filling in the centre and fold one side over the other so that the cornified portions overlap.
-* Fold the wide (bottom) and narrow (top) portions of the corn husk over to seal.
+# Fold the wide (bottom) and narrow (top) portions of the corn husk over to seal.
-* tie with string or a strip of corn husk.
+# tie with string or a strip of corn husk.
-* Steam tamal for one hour.
+# Steam tamal for one hour.
-* Serve with salsa / sour cream or as a side-dish.
+# Serve with salsa / sour cream or as a side-dish.

@@ Line 11: / Line 11: @@
 Filling (describe in more detail):
-- Chorizo
+* Chorizo
-- Cheese/green chili
+* Cheese/green chili
-- El Salvadoran spices
+* El Salvadoran spices
-- Refried black beans
+* Refried black beans

← Older revision		Revision as of 13:13, 22 February 2012
Line 28:		Line 28:
	* tie with string or a strip of corn husk.		* tie with string or a strip of corn husk.
	* Steam tamal for one hour.		* Steam tamal for one hour.
		+	* Serve with salsa / sour cream or as a side-dish.