Tamales - Eric Freeman

Recipe Ingredients

		Dried corn husks
1		Hunts ready tomato sauce -
1		Chunky chiles
2		Carrots - chopped finely
1/2 cup	31g / 1.1oz	Frozen corn
1/4 cup	59ml	Salsa - (your favorite)
1 teaspoon	5ml	Hot sauce - (your favorite)
1 1/2 cups	355ml	Masa harina
1/4 tablespoon	3.8ml	Baking powder
1/4 cup	59ml	Canola oil
		Approximately 1/2 cup water

Recipe Instructions

Soak corn husks for 3 hours in water. This recipe makes 6-8 tamales, so you will need about 1 "cluster" of corn husks. Combine the chunky chile, 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 1-2 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.

Source:
Eric Freeman

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