Author: Tag Sale Tastes
- 1 bag corn husks that have been soaked for at least one hour (soak in 1 gallon warm water, and weight them down so that they are submerged)
- Prepared masa
- Pork Guisado or Pollo Guisado (or other desired filling)
- Using a spackle tool or small spatula, place a lump of masa in the center of a corn husk (a little larger than a walnut, smaller than a golf ball).
- With the spackle tool, spread the masa evenly almost to the edges of the husk. The husk is triangular (i.e., wide on one end, narrow on the other) -- the masa should be spread on the wide end, approximately 4 inches toward the narrow end.
- Place a few tablespoons of filling down the center of the masa.
- Fold the sides of the husk, one at a time, toward the center. They will overlap. Fold the pointed end of the husk up over the filled part. Place tamale in a container with the tail side down (to help keep it from opening up).
- Repeat with remaining husks.
- To cook the tamales, place them in a pot with a steamer rack. Add enough water to cover the rack. Tamales need to be steamed standing up, with the open end facing up. (You can place a small bowl in the center of the rack and arrange the tamales around it.)
- Cover the pot and cook over low heat for about 1-1/2 hours. Then turn off the heat and leave pot on burner for another 30 minutes.
- When tamales are cooked completely, the husk will peel easily from the masa.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2015/12/14/christmas-countdown-december-14-2/
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