1 bag corn husks
4 c. hot broth, chicken or beef
1 1/4 c. Hill Country Fare Canola Oil
1 Tbsp. Hill Country Fare Baking Powder
7 c. Hill Country Fare Corn Masa Mix
* salt and pepper, to taste
* choose your favorite holiday filling
Soak corn shucks in hot water for 30
minutes. Drain and place in bowl.
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
Combine filling ingredients in bowl. Set aside.
Assembly: Spread 2 to 3 tablespoons masa
on smooth side of corn husk.
Place 1 to 2
tablespoons of filling along the masa center
and roll tam
ale 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.
Steaming tamales: Place 2 inches of water
in steamer pot. Place tamal
es (folded tails
down) in basket. Don't overcrowd tamales.
g to a boil, reduce heat to low, and
cook for 2 hours or until the cor
n shuck pulls
away from masa.
No Nutritional Information Available
My H-E-B Texas Life Magazine