Difference between revisions of "Cornified Tamal"
Jump to navigation
Jump to search
(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...") |
(No difference)
|
Revision as of 13:12, 22 February 2012
(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.