Guatemalan Tamales with Maseca®

By luv2ropenride

Ingredients

• For the dough:
• 4 cups MASECA®
• 9 cups Frozen corn kernels
• 4 cups Water
• 1 cup Sugar
• 1 cup Melted butter
• 1/2 cup Lard
• 1 tbsp. Baking powder
• 1 tbsp. Salt
• Needed for preparation:
• Corn leaves for tamales (soaked or fresh)

Details

Servings 24
Adapted from mimaseca.com

Preparation

Step 1

Purée corn kernels with water, add MASECA®, sugar, baking powder, salt, lard and melted butter. Blend until all ingredients are thoroughly mixed, and place the batter in the refrigerator for 30 minutes for better batter consistency and to facilitate making the tamales.

Place some batter on two previously soaked tamale leaves and wrap.

Place the tamales in a steam cooker and cover with the remaining leaves. Steam for 60 minutes. The steam cooker needs to be tightly closed so that the liquid does not evaporate.

Serve with cream to taste.