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| Dried corn husks (I used La Victoria brand) |
1 | 15oz can Hunts ready tomato sauce - Chunky Chili |
2 | Carrots; chopped finely |
1/2 Tasse | corn frozen |
1/4 Tasse | Salsa (your favorite) |
1 Teelöffel | Hot sauce (your favorite) |
1 1/2 Tasse | Masa Harina (Masa corn flour Not corn meal!) |
1/4 Esslöffel | baking powder |
1/4 Tasse | canola oil |
| Approximately 1/2 cup water |
Soak corn husks for 3 hours in water. This recipe makes 6-8 tamales, so you will need about 1 "cluster" of corn husks. Combine the chunky chili, carrots, corn, salsa and hot sauce in a pan. Bring to a boil, then reduce heat and simmer for 30 minutes.
In the mean time, combine Masa and baking powder in a large bowl; mix well. Add the oil, and mix with your fingers or a spatula. Then slowly add water until the mixture forms a dough. To test the dough, roll some into a small ball. The dough should hold together and not crumble. Remove the corn husks from the soaking water and dry off. For each tamale, line a corn husk with a thin layer of the dough. Place 1-2 tablespoons of sauce on the dough and roll the husk to seal the edges of the tamale. Fold the husk over the tamale, fold the ends up and use a small strip of husk to tie around each end.
Steam the tamales for 45 mins - 1 hour. While the tamales are cooking, continue to simmer the remaining sauce. Serve hot with some of the remaining sauce on top.
(by Eric Freeman)
Busted and Entered for you by: Bill Webster
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