Los Sombreros Fresh Corn Tamales
- 1-1/2 lbs masa
- 1/2 lbs lard
- 2 cups fresh corn
- 1 cup jack cheese, grated
- 1 cup poblano chiles, roasted, peeled and diced
- 1/2 cup milk
- 1 Tbsp salt
- 2 tsp granulated sugar
- 1-1/2 tsp baking powder
- 16 cornhusks, soaked in warm water
In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa.
When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough. Add remaining ingredients; mix with a spoon. Shake excess water from cornhusks. Divide dough evenly among cornhusks. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed.
Steam 1 hour before serving.Makes 4 Source:
Submitted by: Recipe Group Member
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