These were originally going to be an entry for challenge 4, but- they didn’t make the cut. Why? Well, I wanted to share a recipe that called for ingredients that everyone can find. Can you guys find dried corn husks? If you can, silly me. If you can’t…I am seriously thinking of adding a food spot to my craft shop here so y’all can get corn husks, guava paste, sazon, ghee, and some of the other imports I use. Idea for the a.m.
I also want to apologize for not posting Fri and Sat. It’s cause I was still deciding. I have periods in life where it takes days to make a decision.
Then, I have periods in life where I should have taken longer to make a decision.
For instance, I married a guy that I knew 3 weeks. We were together 4 years…but,um… I really should have thought more about that.
I am an idiot sometimes.
Sometimes I’m not, and I make tamales.
Because I am a gringo making Latin food. Like I said, I think I was Latin in a past life…
Most people save these for holidays, but they are a great weekend supper. And, they use up leftovers like a hungry dog on your porch.
right here, I have some leftover ropa vieja, Mexican shredded chicken, frozen peas, corn, cheese and salsa.
dump it in a bowl. Just kidding, sort of- you never here professional chefs say “dump it” or “blob of” …that’s why I am not a professional chef. I’m keepin’ it real. (They never say that, either-or do they?)
Maybe they do, but I don’t hear them.
My kitchen is too small.
The mixture above is 2 1/2 cups of self-rising cornmeal, 1/2 c water, 1/2 c salsa, handful of peas, corn.. and about 1 1/2 cups of shredded chicken.
You may want to add more water or salsa to get the texture like a moist blob of cookie dough. OR….
(Add more liquid until the desired consistency of a moist cookie batter is achieved)
Can you get the feel of the texture by this photo?
A word about the husks:
You get 1.000 (give or take a few hundred..) for $3.99
You need to soak them:
Plain ol’ water to soak em’ with.
I soak mine overnight- really they only need half hour.
shape your blob into a long egg shape.
with one of the husks, tear it into strips.
keep going until all your leftovers filling is used up.
To cook, place them in a steamer basket in a large pot. I don’t have a steamer basket, so I inverted a salad plate on the bottom of a large pot, put about 3/4″ of water in it, and stacked my tamales on top.
cover with a top and steam for 20-25 minutes. You know they are done when the tamales feel firm and the husk peels away easily from the filling.
top with more cheese, cilantro and tomatoes. Mmmm.
I hope you enjoyed this. If you did, please show some love and vote!
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