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Add a photoRaciónes: 9
Ingredientes
- 1 tsp Salt
- 3 c. Water
- 6 c. Masa harina
Direcciones
- To make dough:a. Dissolve salt in water and add in to masa harina in a large mixing bowl.
- b. Mix and knead briefly in bowl to make a stiff dough.
- c. Transfer to a cutting board and form into an 8" to 10" log.
- d. Cut dough into 18 equal-sized pcs (about 1" each)
- e. Roll each piece of dough into a ball. Set aside and cover with a dampcloth.
- To assemble tamales:a. If using dry corn husks, soften by steaming for 3 to 5 min or possibly soaking in hot water for 10 min. Fresh corn husks and parchment paper are ready to use.
- b. Flatten each ball of dough in the palm of your hand and form into a shallow bowl shape.
- c. Place 2 haeaping Tbsp. of filling in center of each piece of dough. Fold sides into corner.
- d. Seal edges by pinching lightly with your fingertips.
- e. Gently roll sealed tamales between your hands into a thick cigar shape.
- f. Place each tamale lengthwise int the center of a corn husk. Wrap the two wide ends of the corn husk around the tamale. Fold the top edge of the corn husk over the tamale.
- To Cook tamales:a. Lay tamales on stacked steamer trays. Cover and steam 40 to 45 min over rapidly boiling water. Add in more water to pot as needed to create steam. (If steamer trays are unavailable, 2 metal steamer baskets placed in separate pots filled with water just below the baskets may be used.)
- b. Remove tamales from steamer, throw away husks and serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 9 servings | |
| Calories 277 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 265mg | 11% |
| Potassium 227mg | 6% |
| Total Carbs 57.97g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 7.1g | 11% |
