Ingredients
- 2 8 oz. cans whole kernel corn, drained, pureed with 2 Tbs. water
- 2 cups masa harina (corn tortilla mix)
- 3/4 cup warm water
- 3 Tbs. corn oil
- 2 Tbs. sugar
- 8 large dried corn husks
- 1 cup finely shredded cheddar cheese
- 1 4 oz. can diced green chilis, drained
Preparation
Step 1
in a bowl, stir puree, masa, 3/4 c. water, oil, and sugar to form soft, moist dough
add 1 Tbs. water at a time to moisten if dry
bring large saucepan of water to boil
add husks and reduce
simmer uncovered 5 min. or until soft, drain
To assemble:
place husks on flat surface with tapered points toward you
spread 4 Tbs. of dough on eachleaving 3/4 in. borderon bottom and sides
sprinkle 2 Tbs. each of cheese and chilis down center (or meat)
fold sides up over filing
fold in half to bring top and bottom together, tie closed with long strip of husk
in large skillet with tight fitting lid, place tamales on an open steamer basket
add water to cover bottom of skillet, do not touch tamales
bring to boil
cover and steam 35-40 min. or until tamales pull away from husk when opened