Basic Tamale Instructions

[Guest guest]

How to make tamales. Use one of the fillings from the files,

I often use slice of cheese with a roasted hot pepper inside

Hope this helps you Christie,

Sissy

 

24 dried corn husks

1 cup veg. shortening

1 teaspoon salt

2 1/2 cups masa harina mix

1 1/2 cups warm vegetable broth

 

To soak corn husks, cover with warm water; weigh down. Let soak at

least 3 hours or overnight.

 

For tamale dough: Beat veg. shortening and salt until fluffy. Slowly beat in

masa harina, mix alternately with broth until very light and fluffy.

 

To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons

dough on center of husks forming a 3 x 2-inch rectangle and spreading

copletely to right edge.

 

Spoon 1 tablespoon filling lengthwise down center of rectangle.

 

To enclose tamales, turn right side over to center of filling; fold

left side over filling, allowing plain part of husk to wrap around

filling. Fold top end down over bottom end. Secure ends by tying a

string around center of tamale.

 

To steam tamales, place a rack 2 inches above gently boiling water

in steamer or 4-quart dutch oven. Stack tamales, folded side down,

on rack. Cover, steam about 2 hours or until done. To test for

doneness, remove one tamale from center and one from side of steamer.

Open husks; tamales should be firm and come away easily from husk.

Makes 24.

 

 

 

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