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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 tablesp
oons of filling along the masa center and roll tamale like a jelly roll. Fold tail over an
d 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 tamales (folded tails dow
n) in basket. Don't overcrowd tamales. Cover, bring to a boil, reduce heat to low, and coo
k for 2 hours or until the corn shuck pulls away from masa.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine