Kat's
Corn
Tamales
Masa
4 cups Masa Harina®
3 cups water
Mix thoroughly the Masa Harina® and water in a large mixing bowl. This will
make 2 3/4 pounds masa, but you only need 2 1/2 pounds for the tamales, so
subtract about 1/2 cup masa to arrive at approximately 2 1/2 pounds.
Tamales
1 3/4 cups plus 1 tablespoon vegetable oil
1 3/4 cups plus 1 tablespoon honey
1 1/2 teaspoons salt
2 1/4 pounds frozen corn kernels, defrosted
1 (6 ounce) bag dried corn husks
Add vegetable oil, honey and salt to the masa, mixing well with a spoon. Gently
stir in the corn kernels. Do not over-mix or the corn kernels will break up.
If using dried corn husks, soak them in enough hot water to cover in a large pot
until they are pliable, about 30 minutes.
Separate the husks into single sheets, discarding any tattered ones. Rinse
sheets under warm running water to remove any silk or grit. Pile the wet husks
on a large tray.
To assemble tamales, pat a husk dry with paper towels and then place it,
smoother side up and tapered end pointing toward you, on a work surface. Spoon 2
to 4 heaping tablespoons masa, depending on the size of the husk, at the top
center of the husk. Spread the masa with the spoon down to the middle center of
the husk. The lower part of the husk should be unfilled. Fold the sides of the
corn husk over the masa so that they overlap to make a long package. Fold the
unfilled end of the husk under and up so that it touches the side of the tamal
without a seam. The top of the tamale should be open.
Place the tamal on a large tray so that the open end is tilted upward slightly
to ensure that the filling will not ooze out. Fill the remaining husks and pile
them on the tray as you complete them.
Place a steamer basket in a large wide pot and fill the pot with enough water to
almost touch the bottom of the basket. Stand the tamales on their folded ends in
the basket. They should all fit into the pot without being squeezed too tightly
together. Bring the water to a boil over medium-high heat, cover, reduce the
heat, and steam the tamales until they set and the husks peel away easily from
the masa, about 1 hour. The masa will not become firm until the final stages of
steaming. Add boiling water, as needed, through the steaming processes to
maintain the original level of the water but no more. Be careful not to soak any
of the tamales when you add the water.
Remove tamales from the pot to a large tray and allow them to stand for 15
minutes before serving so that they become firmer. Serve the tamales warm in
their husks.
Makes about 2 1/2 dozen large tamales and 3 1/2 to 4 dozen medium tamales.
Serves 10 or 12.
First
Class Stamp
June 30, 2002
37 cents for 1st oz