Tamales

prep time:: 1 hour
cook time:: 1 hour

Makes 12- 16 tamales

These are just not as complicated to make as you would think. I bring them to almost every party and potluck and everyone always raves about them. Serve with melted butter, or (I prefer) hot sauce.

ingredients

First, soak about 25 corn husks in really hot water for about an hour.
Batter:
12 T. butter
2 C. water
2 C. masa harina
3/4 tsp. salt
1 1/2 tsp. baking powder
Filling (recipes follow)

directions

To make masa batter:

Put water and butter in a saucepan and heat until butter melts. Place masa, baking powder, and salt in a bowl. Whisk in the water/butter combo, beating it well until it is like a wet cake batter. It will thicken.

Creamed Corn and Cheese Filling

1
Place the following ingredients in a bowl and stir to mix:
2
1 C. frozen or fresh corn kernels, steamed lightly
3
1/3 C. finely chopped onion
4
1 jalapeno chili
5
1 1/2 C. grated soft cheese (jack, pepper jack, or queso asadero)
6
2 T. heavy cream

Making the tamales

1
Shake husks to dry. Lay out 12 large ones on a counter. Tear some 1/4 inch wide strips out of some of the leftover husks. Place 1/4 C. of batter in the center of a husk and press into a rectangle about 1/4 inch thick and 4x2 1/2 inches large. Put 2 T. of the filling down the center of the batter. Roll husks lengthwise to enclose filling and fold the pointed ends under to the seam side. Tie up with the thin strips. Takes a bit of practice.
2
Arrange the tamales on a plate (I put husks between layers), set plate on can, cover pot or wok, and steam above 2 inches of water for at least an hour (be sure to check the water so your pan doesn’t burn).

notes

Corn husks and masa harina are available at Whole Foods or any Mexican market. Jerry-rig a steamer - I use a wok, and a can with both ends removed (to raise a plate above water). Check out websites with instructions for rolling and filling tamales.

Source: Kathleen Kesson