Tamale Recipe
Ingredients
Dried Corn Husks- one package goes along way.
Masa -dry corn flour ( 5 large handfuls) I figure a handful is about 3/4 cup.
2 large cans-Canned corn (save juice if any).
1.5 cups-Butter- some people use crico or lard.
Salt-to taste
Chili Powder to taste
Chile Sauce (canned), spicy as you like.
A couple of 12 oz cans-Shredded Chicken (I buy canned, it's faster).
1cup- Chicken broth
Prep
1. Soak Corn Husks over night to soften. Then sort by large & small husks.
Large ones you can use for wrapping, Small ones can be torn into ties.
2. Mix Masa & dry ingredients (salt, chili powder).
3. Cut softened butter inot dry masa. Once well mixed consistancy should be like moist thick cookie dough ( shouldnt break hard like of refrigeratored cookie dough- but easily ). If too thick add chicken broth/ and or corn juice. The trick with this dough is to add liquid to get the right consistancy. Sometime, depending on the weather you may need more or less liquid. If it's to wet, add more masa. Too dry adding more liquid.
4. Mix corn into dough.
5. Mix chili sauce with cooked shredded chicken just until coated. Set aside.
Assembly
1. Put on corn husk paper towels to drain but do not them let dry out. Put together ties that are long enough to wrap around tamale, at least 6 inches.
2. Take a large serving spoon full of dough and spread it out in a rectangular shape on the inside of the corn husk.
3. Next Layer a bit of chicken Or whatever you like.
4. Fold in the sides of the husks so that the dough covers the chicken.
5. Fold up the bottom.
6. Wrap tamale with corn husk tie and tie knot.
7. Put about 3/4 water in tall pot (aspargus pots are great) bring to a boil then turn back to simmer.
8. Using steamer basket layer the tamales vertically. Put tamale open side up. They should not sit in the water.
9. Steam for about 45 minutes and test.
10. Check pot during cooking to make sure you dont cook out all the water.
