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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tamales Recipe

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This recipe for Tamales is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package corn husks
6 c. Maseca brand masa mix
6 c. chicken broth
1 c. corn oil
2 tsp. salt
1 tsp. baking powder
Tamale Filling
Directions:
Directions:
Immerse corn husks in hot water for 30-60 minutes.

Blend masa, oil, salt, baking powder, and broth. Dough should resemble the consistency of smooth peanut butter--add more broth or masa as needed to reach that consistency.

When corn husks are soft and pliable, take about 2 tablespoons of dough and spread it thinly down the center of the husk using the back of a spoon. Add 1 tablespoon of your desired filling in the center of the dough. Fold one side of the husk over the middle, then overlap it with the other side, making a tube. Fold the bottom part of the husk (the part without the masa spread on it) and up towards the top.

If you don't plan on tying your tamale, it's now done and ready to be stood upright in your steamer. Alternately, you can fold up the bottom, then tie a single tie (a long thin piece of husk) around the middle of the tamale, to hold the bottom flap in place.

Steam for about 45 minutes. To test for doneness, take a pair of tongs and remove a single tamale. Carefully unwrap a small corner of the tamale. When the wrapping easily and cleanly separates from the masa inside, the tamales have been cooked enough.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These are well worth the effort--they freeze well, too.

 

 

 

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