Tamales

Cooking Instructions

1. If using fresh corn husks, rinse well. If using dried corn husks, soak in warm water for 1 hour, or until pliable.

2. Puree the corn kernels in a food processor. Blend in the masa harina or cornmeal, sugar (if using), salt and pepper, and enough milk to obtain a moist but firm paste. (It should be the consistency of soft ice cream.) Correct the seasoning, adding salt or sugar to taste. Transfer the corn mixture to a mixing bowl and stir in one of the fillings Pinto Bean Filling and Cuban Potato Filling (see pages 148 and 149).

3. Roll one of the corn husks into a cone, wide end up: It should look like an ice-cream cone. Fold the cone in half, bringing the bottom point flush with the top. Hold the cone open in your left hand (or right hand if you're left-handed). Spoon 3 to 4 tablespoons filling into the cone.

4. Wrap another corn husk around the cone, wide end down. Fold the pointed end down flush with the bottom of the tamale to completely encase the filling. With a 14-inch piece of string, circle the length and width of the tamale, making a neat bundle.

5. Continue making tamales in this manner until all the filling and husks are used up. This will feel a little awkward at first, but by your third or fourth tamale, you'll be a pro.

6. Bring 3 quarts water to a boil in a large pot with the bay leaves and cilantro or parsley and salt and pepper to taste. Add the tamales. Reduce the heat and simmer the tamales, covered, for 1 hour, or until firm.

7. Drain the tamales in a colander and let stand for 3 minutes. Cut the strings. Instruct each guest to open his tamale and eat the filling with a fork. Do not eat the husk.