June 16, 2017
Dinner, Main Dish, Vegetables,
Corn, Central/South American, Budget-Friendly, Sunday Dinner, Stove Top, Gluten-Free, No Eggs more
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"This type of tamale is found in Central America, and is different from the Mexican ones, which are sweet instead of savory. Makes about 12 tamales."
Place the cornhusks in a large bowl. Pour hot water over them and let them soak for at least 30 minutes to soften them up.
Place the lard, butter and baking powder in a food processor and process until light and fluffy.
Cut the corn kernels off the cobs to make about 2 cups. Do this in a large bowl so you can catch the corn milk. Scrape the cobs with a knife to get as much milk as possible. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky.
In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse a little bit of the masa at a time into the corn and lard mixture until it's all incorporated and smooth.
Drain the cornhusks. Take a couple of the smaller or damaged husks and pull into strips about 1/4 inch wide. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Tie the top of the tamal with a strip of corn husk. Repeat with the rest of the masa.
Set up a steamer and steam the tamales for 30 to 45 minutes. Remove and serve hot. These are great with a good dollop of Crema (like creme fraiche) over the top. To reheat, you can microwave for 1 minute.
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