Recipe - Tamales Pt 2

See part 1

TO STEAM: In steamer or 4 quart Dutch oven, place rack 2 inches above
gently boiling water. Arrange tamales upright in steamer basket. Do not
pack tightly. Fill in spaces with extra corn huskes to keep upright. Cover
top of tamales with corn husks; cover, steam 2One half to 3 hours or until
tamales are firm and fall away from husk.

[I use a vegetable steam basket and an ancient soup can...just so long at
you get that height and DO NOT LET YOUR TAMALES GET DRY, or they are
ruined.]

Serve plain or smothered in green chile. To save them for later, allow to
cool to room temperature. Wrap six at a time in sealed plastic bags and
freeze. Thaw before serving, and reheat in the microwave, covered by a damp
paper towel.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
decolores.studio@juno.com on Mar 26, 1997