Tamale Masa Cornmeal Mixture Recipe
Ingredients
| Masa | 6 Cup (16 tbs) | |
| 3 1/2 cups warm water, approximately | ||
| Lard | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Corn husks | 6 Dozen, trimmed | |
Directions
1 Add warm water to the masa to make a very thick mixture that holds together, then allow it to stand. Beat the lard with an electric mixer at medium speed until the lard is fluffy and creamy. Add the salt. Combine the lard with the masa and mix well.
2 Meanwhile, soak the corn husks in warm water until soft. Spread each husk with about 2 tablespoons masa, making a rectangle about 4 by 3 inches and leaving at least a 2-inch margin of husk around the edges. Place a strip of chile con carne filling down the center of the masa. If desired, more masa may be added to the top of the chile con carne. Fold one side of the husk over the masa, covering the chile with the masa, then roll the husk to form a round tamale. Fold up the bottom of the husk and tie both ends with strips of corn husk, or just leave them folded.
3 If you plan to freeze the tamales, freeze them at this point, steaming them just before serving for best flavor. Otherwise, steam them immediately, or when desired for serving, by placing them on a rack in a pressure cooker, deep-fryer or large kettle, standing them upright. Before the rack is completely filled, add water 1/2 inch deep in the bottom of the pan. Steam them under 15 pounds pressure for 20 minutes, or in a conventional steamer for 45 minutes.
4 When cooking frozen tamales, increase the cooking time by half
2 Meanwhile, soak the corn husks in warm water until soft. Spread each husk with about 2 tablespoons masa, making a rectangle about 4 by 3 inches and leaving at least a 2-inch margin of husk around the edges. Place a strip of chile con carne filling down the center of the masa. If desired, more masa may be added to the top of the chile con carne. Fold one side of the husk over the masa, covering the chile with the masa, then roll the husk to form a round tamale. Fold up the bottom of the husk and tie both ends with strips of corn husk, or just leave them folded.
3 If you plan to freeze the tamales, freeze them at this point, steaming them just before serving for best flavor. Otherwise, steam them immediately, or when desired for serving, by placing them on a rack in a pressure cooker, deep-fryer or large kettle, standing them upright. Before the rack is completely filled, add water 1/2 inch deep in the bottom of the pan. Steam them under 15 pounds pressure for 20 minutes, or in a conventional steamer for 45 minutes.
4 When cooking frozen tamales, increase the cooking time by half
Chef
