Prep 30 mins
Cook 1 hr
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.
- 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
- 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.
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!