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 H-E-B
Recipes
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6 Dozen Prep Time: 30 Minutes Cook Time: 2 Hours Chill Time: 30 Minutes (Assembly time) |
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recipe categories / meats  Basic Tamales Courtesy of My H-E-B Texas Life Magazine Ingredients: 1 bag corn husks 7 cups Hill Country Fare Corn Masa Mix 4 cups hot broth, chicken or beef 1 1/4 cup canola oil 1 tablespoon Hill Country Fare Baking Powder Salt and pepper to taste Directions: 1 Soak corn shucks in hot water for 30 minutes; drain and place in bowl. 2 Combine broth, oil, and baking powder with masa mix in electric mixer bowl. Mix for 2 to 3 minutes to thicken; add salt and pepper to taste. Set aside. 3 Combine filling ingredients in bowl. Set aside. 4 Assembly: Spread 2 to 3 tablespoons masa on smooth side of corn husk. Place 1 to 2 tablespoons of filling down masa center and roll tamale like a jelly roll. Fold tail over and place tamale tail-side down on a sheet pan. Refrigerate or freeze raw tamales in zipper bags until ready to steam. 5 Steaming Tamales: Place 2 inches of water in steamer pot. Place tamales (folded tails down) in basket. Don't overcrowd tamales. Cover, bring to a boil, reduce heat to low, and cook for 2 hours or until the corn shuck pulls away from masa. Tip: Place an inverted glass bowl over the pot lid to help speed the steaming. |
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