Ingredients
- Filling:
- 4 cups instant corn masa mix
- 2 teaspoons sea salt
- 2 1/2 cups vegetable broth (or water)
- Combine masa and salt. Add broth one cup at a time, mixing with hands until it reaches doughy consistency, almost spreadable.
- green chile + pinto bean + monterey jack
Preparation
Step 1
tamale dough
makes 18-20 tamales
First, prepare the husks. Soak at least one hour in warm water. I place them in a container with a lid, water filled to the very top, as the husks float. I have also used a large bowl with something to weigh them down.
While husks soak, prep filling ingredients. Grate cheeses, soak/cook or open cans of beans, prepare hot sauces.
Remove corn husks from soaking, pat dry with a towel. Spread a thin layer of masa in the middle of a husk, leaving the pointed end and edges free for folding. Place filling down middle:
Fold sides of husk so masa meets and forms in the middle. Fold thinner pointed end over. Place in steamer, standing up on folded end.
Steam tamales. Using a large pot with a steamer insert, add water just under steam basket so water is not touching tamales. Bring water to boil, then reduce heat to medium. Check water level often, adding hot water as needed to keep from running dry. Steam for 60 minutes – check a tamale – masa should be firm. Continue to steam, checking every 10 minutes, if not firm, up to 90 minutes total.