Cornified Tamal

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Revision as of 13:13, 22 February 2012 by Nateloaf (talk)
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(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.