Tamales

Cooking Instructions

Remove outer husks from 10 ears fresh or dried corn.

Soak the leaves 5 minutes in hot water and drain.

Combine: 2 cups fine-ground cornmeal, preferably masa harina, 2 teaspoons double-acting baking powder, 1 teaspoon salt.

Cream in an electric mixer: 1/3 cup lard.

When it is very fluffy, beat the corn mixture in gradually, about 2 tablespoons at a time, until well combined Slowly add, heating constantly: 1-1/2 cups meat or poultry stock until a small bit of dough is light enough to float in a glass of water. Lay out enough 4 x 9-inch softened leaves to make 24 tamales, or, if the leaves are narrow, overlap them, see p. 153. Using a spatula, spread on each leaf about 1 tbsp of the dough in a rectangle about 3 inches wide and 4 inches long.

Have ready as a filling: 1-1/2 cups Turkey Casserole Mole, dicing the turkey finely after deep-frying. Or use uncooked 1-1/2 cups filling for Sloppy Joes.

Drop a tbsp of the filling in the center of each dough lined leaf. Wrap by overlapping the edges of the leaves lengthwise and folding up the ends as shown, p. 152. Layer the folded husks seam side clown in a flat-bottomed steamer colander.

Fill the lower pan of the steamer with water to within about 1 inch of the colander base Bring to a rolling boil and cover tightly. Reduce the heat so the tamales continue to steam 1 to 1-1/2 hours or until the dough is firm enough to pull away easily from the leaves. Serve the tamales in the leaves on a heated platter, allowing about 3 to a person; the leaves are discarded. If tamales are made in advance, resteam them for 1/2 hour. If frozen, bring to room temperature before resteaming.