Difference between revisions of "Cornified Tamal"

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Dough:
 
Dough:
2 cups masa
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* 2 cups masa
1 tsp Baking powder
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* 1 tsp Baking powder
1 tsp salt
+
* 1 tsp salt
1 tsp sugar (optional)
+
* 1 tsp sugar (optional)
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.)
  
  

Revision as of 13:14, 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.
  • Serve with salsa / sour cream or as a side-dish.