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Ingredientes
- 2 c. Water
- 12 Tbsp. Butter
- 2 c. Masa harina
- 1Â 1/2 tsp Baking pwdr
- 3/4 tsp Salt
- 18 x Corn husks (up to 25)
- 2 c. Tamale filling
- 8 Tbsp. Melted butter, kept hot
- 1 c. Fresh cilantro sprigs
Direcciones
- Use fresh corn husks if available. Dry should be soaked 30 min till soft.
- FILLINGS: see*Creamed Corn and Cheese and/or possibly*Black Bean and Plantain Tamale Filling
- Place the water and butter in a saucepan and heat till the butter melts.
- Place the masa harina, baking pwdr, and salt in a large bowl and stir with a fork to mix well. Whisk in the water and butter, beating well as you go, till you have a mix the consistency of a wet cake batter. Do not worry if it seems too wet at first; it will thicken as you work.
- Pour about 2 inches of water into a steamer or possibly other large pot (see Note) and bring to a boil.
- Shake the corn husks to dry them a bit. Select 12 husks large sufficient to roll into a tube 1 to 1-1/2 inches in diameter and lay them out on a counter. (Or possibly select smaller husks and overlap two or possibly three for each wrapper.) Place a full 1/4 c. of the batter in the center of each husk and press it into a rectangle about 4-1/2 by 2-1/2 inches and 1/4 inch thick.
- If filling the tamales, spread 2 Tbsp. of the filling down the center of the batter. Roll up the husks lengthwise to enclose the filling. Fold the pointed ends under to the seam side.
- Arrange the tamales, seam side down, in 1 or possibly 2 layers on the steamer rack or possibly a plate. Set the rack or possibly plate in the pot and cover the tamales with a thick layer of husks. Reduce the heat to a simmer and cover the pot. Steam the tamales till cooked through, about 1 hour. The filling will no longer be moist and sticky and will pull away from the husks.
- Serve the tamales hot in the husks to be unwrapped as eaten, accompanied by the hot melted butter and cilantro sprigs on the side.
- NOTE: you can easily jerry-rig a steamer for tamales. You need a large pot with a lid, 1 or possibly 2 cans, both ends removed, and a plate or possibly rack which will fit inside the pot. Fill the pot with about 2 inches of water. When ready to cook, set the cans in the pot to hold the plate above the water level Arrange the tamales on the plate, set it on the cans, and cover the pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 239 | |
| Calories from Fat 175 | 73% |
| Total Fat 19.92g | 25% |
| Saturated Fat 12.26g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 442mg | 18% |
| Potassium 68mg | 2% |
| Total Carbs 14.55g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 2.0g | 3% |
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