Difference between revisions of "Cornified Tamal"
Jump to navigation
Jump to search
m |
|||
| (2 intermediate revisions by one other user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | [[Category:Meme Cookbook]] | |
| − | |||
{{Infobox recipe | {{Infobox recipe | ||
| name = Cornified Tamal | | name = Cornified Tamal | ||
| − | | type = | + | | type = appetizer |
| − | | time = | + | | time = Prep 15 minutes, Cook 1 hour |
| etc = More goes here | | etc = More goes here | ||
}} | }} | ||
| Line 16: | Line 15: | ||
* 2/3 cup vegetable shortening. | * 2/3 cup vegetable shortening. | ||
* Dried corn husks (available from ethnic food stores, specifically those that carry Mexican and Central American foods.) | * 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) | ||
| − | + | Ideas for filling: | |
| − | |||
* Chorizo | * Chorizo | ||
| − | * Cheese | + | * Chedar or Monterey Jack Cheese & green chili |
* El Salvadoran spices | * El Salvadoran spices | ||
* Refried black beans | * Refried black beans | ||
| − | |||
| − | |||
Preparation: | 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. Husks that are too narrow can be torn into strips and used to tie tamals closed |
# 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 | + | # 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. | # 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 hot with salsa / sour cream or as a side-dish, or cold as a snack. |
Latest revision as of 14:58, 4 October 2017
| Cornified Tamal | |
|---|---|
Stats:
| |
Ingredients for the 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.)
- 2 cups water or vegetable stock (note: you can omit the salt if you use stock)
Ideas for filling:
- Chorizo
- 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. 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 2.5" 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 hot with salsa / sour cream or as a side-dish, or cold as a snack.
