Tonight's Dinner with corn tamale recipe

[Guest guest]

Cookies. Oh well, no, not cookies, sigh.

 

Defrosted adzuki beans from the freezer, with sweet potato cubes, peppers,

onions, tomatoes, corn and eaten with tortillas.

 

then cookies.

 

(I rarely crave sweets, honestly! Normally a piece of fruit and I am a happy

camper but lately all I want is crunchy cookies! Bet it is time for my B12

shot.) Jeanne in Georgia off to shoot herself in the leg. (with B12)

 

Corn Tamales

 

1 and 1/2 cups Masa Harina (one and one half) (in the ethnic foods section of

the store and make sure you store it tightly covered)

2 teaspoons salt

2 tablespoons vegetable shortening

1 and 1/4 cups water (one and one fourth)

 

In a medium bowl, stir together the Masa Harina and salt. In small saucepan

(or microwave), heat water and shortening together till shortening melts.

(Haven't a clue if oil works, I've made it this way for over 40 years). Pour

liquid into the masa and stir with hands, spoon, pastry blender, whatever.

Knead on lightly floured surface about 5 minutes. Divide dough into 12 pieces.

Roll each into a ball. Do the patta patta patta pat between both hands (just

like you see on National Geographic), or put ball of dough between two sheets of

waxed paper or plastic wrap and pat or roll till it is very thin. (Or buy a

tamale press). Heat cast iron (or other well seasoned skillet) hot, no oil.

(this is why I am saying well seasoned, lol). Put tortilla into skillet, (yes,

minus the waxed paper or plastic wrap *weg*) let it cook on one side (fast fast

fast), flip or turn over, cook other side, about 30 seconds a side. Put finished

tortillas in warm towel or cover with lid,

paper towels, etc. Makes 12 tortillas.

 

TOTALLY unlike the things you buy at the grocery store. Enjoy, Jeanne in

Georgia

 

 

 

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