Sunday, November 13, 2011
I made up this recipe on the fly at my last Tamale Making Workshop and it came out pretty darn good if I say so myself!
7 cps Prepared Masa
2 cps Instant or Ground Mexican Hot Chocolate (Ibarra or Abuelita)
1 cp Sugar
1/2 cp Water or Milk
1 tbsp Vanilla
24 - 36 Corn Husks, washed & soaked for 2 hours
Beat masa, hot chocolate, sugar and water together in a large mixing bowl until smooth. Spread masa onto a corn husk in a square. Leave two inches clear on the narrow end of the husk and a minimum of one inch on the widest side of the husk. Spoon raspberry preserves down the middle and sprinkle chocolate chips on top keeping the fillings in the middle section. Add 2-3 pecans if desired. Fold husk over so the masa covers the fillings. Use the top of the corn husk to push the masa back, then roll it to close. Fold up the narrow end of the tamale. Place open side up in steamer for 25-35mins or until masa pulls from husk.
Serve warm with whipped cream or by itself
Makes 2-3 dozen tamales