Kitchen Notes | December 19

Tamale How-to

Place husks in a large bowl. Add enough boiling water to cover and weigh down with a plate to soak until softened (at least 30 minutes). Drain and wipe dry.

Place a husk on your work surface or in your hand. Place about 1/4 cup of the masa in the top center of the husk.

Then, pat the masa into a 4″ by- 3″ rectangle, leaving at least 2 inches on each side.

Put 2 tablespoons of the filling lengthwise down the center of the dough rectangle.

Wrap by folding the rectangle in half lengthwise and bringing the right side of the dough over the filling. 

Do the same to the left side.

After that, fold the right and left sides of husks in over each other lengthwise. 

Then, fold the bottom end up to the top (over the previous folds).

Last, secure the package with string or strips of corn husk. Repeat with the remaining ingredients.

Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water. Stack the tamales, open side up (folded edge down), on the rack. Cover, and steam until the filling is firm and comes away easily from the husk, about 45 to 60 minutes. Once cooked, remove from the heat and let stand in the steamer for 15 minutes before serving. 

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