Sunday, June 30, 2013

Basic Tamales

I love tamales. I love tamales. I love tamales! We live pretty close to the US/Mexico border and trips to Baja have always been a part of my life. I absolutely love the food. I saw some Organic Masa at the store the other day and thought, hey why not give it a try. Tamale dough is normally a mixture of masa, lard, and salt and many people take the time to grind their own corn. I will admit tamales like that are AMAZING! But I am excited to be able to make an easy and healthier tamale so I can eat them more often. 

White Corn Masa (or yellow or blue) -I used Gold Mine Natural Food Company- yay for non-gmo!
Olive oil
Sea salt
Baking powder -I use Rumford- aluminum free and non-gmo
Dried corn husks -I got some at a local Mexican market, but you can get some here: corn husks

Soak the corn husks in water for at least an hour. I had a bunch of things to do so I forgot about mine and they soaked for like twelve hours and they were still perfect.

For the filling, mix thoroughly: 2/3 cup olive oil, 1 tsp. sea salt and 1 tsp. baking powder. Add 2 cups masa a little at a time, then add 1/2 tsp. cayenne, 1 Tbs. oregano, and 1 tsp. thyme. Add 1 1/2 cups warm water, mix well, adding more, a little at a time until mixture resembles soft dough.

Spread thinly on soaked/softened corn husks. 

Add filling. I added peppers and cheese this time, but chicken, olives, onions, anything would be good.

Fold over first

and then tuck under on both sides. Do not overfill.

Next put in a steamer pan 

and steam for 1-2 hours. They should be firm when done. I checked mine after an hour, but they took about two.

Top with sour cheese and maybe your favorite hot sauce. I am not a Tabasco fan, but their Chipotle Pepper Sauce is REALLY good...and of course then enjoy!

No comments:

Post a Comment