n electric mixer, blend the masa flour (Maseca for Tamales), corn oil
ne lime before serving.
TAMALE DOUGH:
Place corn husk
(if using achiote substitute, add masa flour water mixture and return
owl. Add sour cream and Maseca; stir until blended, then stir
Masa harina: This is cornmeal that
o boil.
Sift in masa harina and stir with a
mix thoroughly for about 2 minutes to form soft dough. If dough feels dry add more water one tablespoon at a time.
Divide into (16) equal balls.
cover with damp cloth to keep dough moist.
line a tortilla press with two sheets of thick plastic wrap.
place ball between plastic wrap and press until tortilla measures 5 to 6 inches in diameter.
Carefully peel off plastic wrap.
Preheat ungreased griddle,skillet or comal on medium high heat.
Cook tortillas one at a time for 50 seconds.
turn then cook the second side for ...
separate mixing bowl whisk masa harina flour, salt, sugar and
00\u00b0F.
For the TAMALE CAKES coarsely puree 1 cup
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Combine the masa harina, 1/4 teaspoon salt
1. If you cannot find masa (ask where you buy tortillas)
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Prepare the tamale cakes by chopping 1 cup
small quantity of the masa floats when placed in a
br>Gradually beat the instant masa into the butter mixture, then
Mix together all ingredients in a large bowl.
Use as a filling with your favorite masa recipe for the best tamales you will ever taste.
eat finely or shred.
Tamale Dough:
Mix all ingedients
If using cornmeal in this recipe, whirl in a clean, dry
about 2 minutes. Mix in masa harina with your hands to
Heat oven to 350\u00b0.
Drain and save liquid from corn.
Mix corn, masa, chilies, butter, sugar, salt and cheese.
Add the corn liquid.
(If there isn't enough liquid to make 2/3 cup, add water for the remainder.)
Pour into buttered 8-inch square casserole. Set casserole into pan filled with boiling water and bake 45 to 60 minutes.
Serves 6 to 8.
work the salt into the masa.
Shape it into 20