Recipe for About 24 tamales
The success of tamale making depends on the steaming process. Use pressure cooker that is large enough to easily hold 12 tamales, and use a stainless steel steamer basket, making sure that the water does not touch the rack. Line the steamer basket with corn husks. Pour 1 inch of water into the cooker and steam for 60 minutes. If made ahead of time, place assembled tamales in a plastic bag and refrigerate.
Corn Husks
- 1 8-oz. pkg. dried corn husks
Filling
- 4 Thai chilies, minced
- 8 cloves garlic, minced
- 1 cup chopped fresh coriander stems and leaves
- 1 cup of finely chopped bell paper, broccoli
- 1 cup shredded coconut
- 1/2 tsp. kosher salt to taste
- 2 lb. queso cheese, grated
Masa for Tamales
- 1 cup solid vegetable oil
- 1/2 Tbs. kosher salt to taste
- 2 tsp. baking powder
- 2 cups masa harina (corn meal), 1 ½ cups of cream of rice for tamales with 2 ¼ cups warm water or more as needed
Directions:
- To prepare Corn Husks: Place husks in a large stockpot, and cover with hot water. Weigh down with a plate to keep husks submerged, and let soften for 2 hours or as long as one day.
- Select 24 of the largest husks (at least 6 inches wide). If needed, select smaller ones, and overlap to make wide surfaces for spreading masa; stick together with daub of masa. Tear smallest husks into 1/4-inch-wide x 8-inch-long strips to tie packets together.
- To prepare Filling: Combine filling ingredients, and mix well. Set aside.
- To make Masa for Tamales: Beat shortening, salt and baking powder with heavy-duty mixer on medium speed until fluffy, about 3 minutes. Add masa mixture, water and knead until mixture is soft and resembles thick pancake batter. Now add filling to masa and mix well.
- To assemble tamales, arrange corn husks, corn husk ties, and masa with filling in easy reach. Place soft, wet corn husk on work surface. Spoon and spread about 1/2 cup masa on husk, leaving 2-inch border all around. Fold one long side of husk over filling, and roll to enclose masa. To prevent leaking, roll tamale with second husk if masa is not fully enclosed. Fold wider end under. Leave pointed “top” end open. Prepare remaining tamales.
- Stand tamales on their folded and tied bottoms in steamer basket. Do not crowd because tamales need room to expand as they steam.
- Place steamer basket in the pressure cooker and steam for about 1 hour.
Original Source: Vegetarian Times
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