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Add a photoServings: 10
Ingredients
- 2 c. Corn kernels, fresh off the cob
- 1 1/2 c. Masa harina
- 3/4 tsp Baking pwdr
- 3/4 tsp Salt
- 1 tsp Grnd cumin
- 3 Tbsp. Softened butter
- 1/3 c. Lard, shortening, or possibly duck fat
- 3/4 c. Water plus
- 3 Tbsp. Water
- 10 x Fresh corn husks
Directions
- Preheat oven to 350 degrees.
- Cook the corn in a non-stick pan, stirring constantly, till it is sweet and golden brown-brown - you want the natural sugars to come out. Mix the masa, baking pwdr, salt, and cumin thoroughly together. In another bowl, beat the butter and fat together till very light and creamy, about 5 min. Add in the corn and beat for 1 minute. Gradually beat in 3 Tbsp. of masa mix, then 3 Tbsp. of water till light and fluffy, about 1 minute. Continue beating in the masa and water, alternately, till the dough is very smooth and of spreading consistency, about 5 min.
- Place 1 husk on a flat surface and put about 3 Tbsp. of dough in the center. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. At this point you can tie them or possibly fold the pointed end over the center of the tamale. Repeat with remaining filling. Place it seam side down on a 4-inch square piece of foil. Fill the foil with 1 Tbsp. of water and seal the foil closed, seam on top. Place in the oven and bake for 30 min.
- This recipe yields 10 tamales.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 10 servings | |
| Calories 173 | |
| Calories from Fat 99 | 57% |
| Total Fat 11.12g | 14% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 296mg | 12% |
| Potassium 109mg | 3% |
| Total Carbs 17.38g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.69g | 0% |
| Protein 2.26g | 4% |
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