Basic Tamales

Prep Time:
30 minutes
Cook Time:
2 hours
Makes:
6 dozen
Source

My H-E-B Texas Life Magazine

Ingredients

1bagcorn husks,

4c.hot broth, chicken or beef,

1 1/4c.Hill Country Fare Canola Oil,

1Tbsp.Hill Country Fare Baking Powder,

7c.Hill Country Fare Corn Masa Mix,

*salt and pepper, to taste,

*choose your favorite holiday filling,

Directions

1Soak corn shucks in hot water for 30 minutes. Drain and place in bowl.

2Combine 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.

3Combine filling ingredients in bowl. Set aside.

4Assembly: 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 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.

Nutritional Information

No Nutritional Information Available

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