Free Recipe Tamales – Eric Freeman

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Tamales – Eric Freeman Recipe

Dried corn husks (I used La
-Victoria brand)
1 15oz can Hunts ready tomato
-sauce – Chunky Chili
2 Carrots; chopped finely
1/2 c Frozen corn
1/4 c Salsa (your favorite)
1 ts Hot sauce (your favorite)
1-1/2 c MASA HARINA (MASA corn flour
– NOT corn meal!)
1/4 tb Baking powder
1/4 c Canola oil
Approximately 1/2 cup water

Tamales – Eric Freeman Preparation

Soak corn husks for 3 hours in water. This recipe makes 6-8 tamales, so you will need about 1 cluster of corn husks. Combine the chunky chili, carrots, corn, salsa and hot sauce in a pan. Bring to a boil, then reduce heat and simmer for 30 minutes. In the mean time, combine MASA and baking powder in a large bowl; mix well. Add the oil, and mix with your fingers or a spatula. Then slowly add water until the mixture forms a dough. To test the dough, roll some into a small ball. The dough should hold together and not crumble. Remove the corn husks from the soaking water and dry off. For each tamale, line a corn husk with a thin layer of the dough. Place 1-2 tablespoons of sauce on the dough and roll the husk to seal the edges of the tamale. Fold the husk over the tamale, fold the ends up and use a small strip of husk to tie around each end. Steam the tamales for 45 mins – 1 hour. While the tamales are cooking, continue to simmer the remaining sauce. Serve hot with some of the remaining sauce on top. (by Eric Freeman) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <> on Oct 28, 1997

Cooking Temperature:

Recipe Serves: 1

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