Cornified Tamal

(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.
• Serve with salsa / sour cream or as a side-dish.