Recipe by tamarinda
This recipe was found at FabulousFoods.com where it was credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve with Mole Sauce and Salsa Fresca.
Top Review by Aunt Cookie
This was my first experience making tamales, and there's no going back now. :) I broiled the corn for a few minutes to give it a roasted flavor, but I think these would be good even with merely thawed corn. Also, I softened the husks with warm water before rolling the tamales, and I shaped the tamale dough into short cylinders rather than a large circle. I liked this recipe so much, I used it as a base for an improvised sweet tamale recipe. Thank you so much for posting this!
- 2 cups masa harina
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 2⁄3 tablespoons butter, room temperature
- 5 tablespoons vegetable shortening
- 1⁄4 cup goat cheese
- 1 cup warm water
- 1 1⁄4 cups roasted corn
Directions See How It's Made
- Combine masa, baking powder, and salt in mixing bowl.
- Using the paddle attachment of an electric mixer, add butter, cheese, and shortening.
- Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes.
- Scrape bowl and add corn -- beat for 1 minute more.
- Wrap dough and allow to rest for 30 minutes.
- On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
- Roll from the sides.
- Using strips of re-hydrated husk, tie off both ends tightly.
- Steam for 30 minutes.
- Serve and top with ancho mole sauce and a side of salsa fresca.