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Basic Tamales
Prep Time:
30 minutes
Cook Time:
2 hours
Makes:
6 dozen
Ingredients

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

Directions


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 to taste.
Set aside.
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. Cover, brin
g to a boil, reduce heat to low, and cook for 2 hours or until the cor
n shuck pulls away from masa.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine