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"Those who forget the pasta are condemned to reheat it."--Unknown

Tamalas Recipe

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This recipe for Tamalas is from Christy's Gluten Free Recipes , 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:  
8 C Mase ~ 1 bag
Corn Husks
5 C Bouillon
2 C Lard or Olive Oil
2 tsp baking Powder
2 tsp salt
Los Palmas Red Enchilada Sauce (green salsa Verde for Chicken Red with beef)
cooked and shredded beef or chicken
Directions:
Directions:
Soak corn husks for at least 1 hour in warm water. In large bowl combine mesa with salt, baking powder and room temperature bouillon. Stir with wooden spoon adding 2 C melted lard or olive oil. Mix cooked shredded meat with enough red or green enchilada sauce to not make it watery. Drain corn husks in colander. Place mase dough in the lower portion and 2 inches form tapered end leaving 1/2 inch at top. Using heel of hand roll mesa dough away from you as thin as possible.Roll up from dough side an d tail of tapered end away from seam. Place upright in steamer above water level. Pinch the top of each tamala.



Stem for 50-60 mins
Preparation Time:
Preparation Time:
2 hrs

 

 

 

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