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
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
oons of filling along the masa center
and roll tamale like a jelly roll. Fold tail over
d place tamale tail-side down on a sheet
pan. Refrigerate or freeze raw tamales in
bags until ready to steam.
Steaming tamales: Place 2 inches of water
in steamer pot. Place tamales (folded tails
n) in basket. Don't overcrowd tamales.
Cover, bring to a boil, reduce heat to low, and
k for 2 hours or until the corn shuck pulls
away from masa.
No Nutritional Information Available
My H-E-B Texas Life Magazine