Ingredients
5 lbs masa
1 lbs margarine
2 16 oz cans creamed corn
2 T baking powder
3 T salt or to taste
For the filling combine:
16 oz can chopped green chile
16 oz can corn niblets
1 lb grated longhorn cheese
Directions
Cream margarine. Slowly add masa and creamed corn, mixing well. Add baking powder and salt. Mix well.
Spread masa on oja. Place a heaping tablespoon of the filling in
the center of the masa coated husk and fold each end over to cover the
meat. Fold the tip of the oja down. You now have a completed
tamal. Repeat the process until you have used up all the masa.
To cook, line a roaster or dutch oven with hojas. Place a small pie
plate or a tempered bowl in the center of the roaster, and arrange the
tamales so that they stand open end up around the plate or bowl. Pour
water into roaster to steam tamales. Cover tamales with cheesecloth or
a clean cotton cloth. Place cover on the roaster. Steam over medium
heat for one hour. Remove husk and serve. If the tamal is somewhat
mushy, allow to set for five minutes before eating. (White mottled
tamales indicate that more cooking is needed.)
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