Recipe - Tamales - Eric Freeman

Dried corn husks (I used La
Victoria brand)
1 15oz can Hunts ready tomato
sauce Chunky Chili
2 Carrots; chopped finely
One half cup Frozen corn
One fourth cup Salsa (your favorite)
1 teaspoon Hot sauce (your favorite)
1 One half cup MASA HARINA (MASA corn flour
NOT corn meal!)
One fourth tablespoon Baking powder
One fourth cup Canola oil
Approximately One half cup water

Soak corn husks for 3 hours in water. This recipe makes 68 tamales, so you
will need about 1 "cluster" of corn husks. Combine the chunky chili,
carrots, corn, salsa and hot sauce in a pan. Bring to a boil, then reduce
heat and simmer for 30 minutes.

In the mean time, combine MASA and baking powder in a large bowl; mix well.
Add the oil, and mix with your fingers or a spatula. Then slowly add water
until the mixture forms a dough. To test the dough, roll some into a small
ball. The dough should hold together and not crumble. Remove the corn husks
from the soaking water and dry off. For each tamale, line a corn husk with
a thin layer of the dough. Place 12 tablespoons of sauce on the dough and
roll the husk to seal the edges of the tamale. Fold the husk over the
tamale, fold the ends up and use a small strip of husk to tie around each
end.

Steam the tamales for 45 mins 1 hour. While the tamales are cooking,
continue to simmer the remaining sauce. Serve hot with some of the
remaining sauce on top.

(by Eric Freeman)

Busted and Entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #872 by Bill Webster thelma@pipeline.com on
Oct 28, 1997