Slightly time-consuming if putting together solo, but easy as pie and even tastier! These tamales are always a major hit and freeze for months…so make a double batch and enjoy for a long, long time!
Ingredients:
- 25-30 dried corn husks
- 1 1/4 cup unsalted butter
- 4 cups masa harina
- 1 1.5 tbsp kosher salt
- 2 tsp baking powder
- 1 tbsp cumin
- 1 tsp black pepper
- 3 cups low fat milk
- 1.5 cups corn (fresh or canned)
- 8 oz grated jack cheese
- 12 oz canned green hatch chillies
- Cooking twine (can be found in any supermarket)
Steps:
- In a large ass bowl, put the separated corn husks and cover with hot water; weight it down as the husks tend to float, and let them soak for 30 minutes before removing and drying off
- Bust out your stand mixer with a paddle attachment and whip the butter (all of it!) until smooth, from 3-5 minutes (if you don’t have a stand mixer, a hand mixture works too just for not as long)
- In a separate bowl, mix together the masa, salt, baking powder, cumin, and pepper until fully mixed
- In a separate blender, blend the milk and corn until silky smooth!
- Add the milk / corn to the dry mix and mix with a spatula until fully incorporated
- Add half the masa mixture to the butter in the stand mixer and slowly build speed until medium so it doesn’t throw flour shit everywhere
- Add the remainder of the masa mix to the mixer and whip on medium high for about 8 minutes, taking breaks to scrape down the sides (especially the butter) so everything is fully incorporated
- NOTE: to test out your ‘dough’ to see if it’s ready, take a pinch and place it into a glass of water – if it floats, it’s good!
- Add grated cheese and canned chilies and mix until everything looks ‘kosher’
- Cut your cooking twine into long pieces, long enough to envelop a filled husk and tie together (you’ll learn quickly how long you’ll need on average – too short is bad, too long is just fine and doesn’t hurt anyone
- Lay a piece of cut twine down on a clean surface, then top with a corn husk
- Using your hands, cup about 1/2 cup (or more, depending on husk size) and place onto the husk – use your hands to mold it into a vertical rectangle the leaves at least 1-2 inches on each left, right, and bottom side (note: the dough will be sticky, you’ll likely have to rinse your hands after each time so maybe try to do 2-3 at a time if you have the surface)
- Once filled, fold one side of the husk (left or right first, your perogative), and then the other side on top of it, then grab the tail and fold it upwards
- Use the twine to tie a nice, pretty bow around the filled husk that ties down all three sides tightly (helps to have a second set of hands here! But I’ve done it solo many times too…just have a glass of wine handy to deal with the inevitable frustration of the ties coming loose 🙂 )
- Once all the filling is used, place a very large pot with a steamer basket filled with water just enough so it peeks above the steamer basket
- Bring the water to a boil, then add the prepped tamales standing upright, and cover
- Steam the tamales for at least 1 hr 45 min, constantly watching and adding water so it doesn’t steam out dry
- Once cooked, remove the tamales onto a plate and let sit before either enjoying while hot or waiting until they cool and freezing for up to 6 months!!
- And of course…ENJOY!!
Honey Badger's Kitchen 