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Friday, December 18, 2009

Tamales, The Finale!

Ok, now that you have all of your ingredients assembled, it's time to get to work! Take out a large corn husk and open it up. Spread about a quarter cup of masa on the inside of the corn husk. (leave space at the top and bottom) Then add your fillings. Put them in the middle of the masa, so that when you fold it, there will be some dough on either side.
Fold your corn husk closed:
Fold up the bottom:
Tie with a small piece of corn husk; or you can tie two small pieces together.

Place on top of a steamer that you've put in a large pot. The pot should be about 1/3 of the way full with water.
If you have 2 smaller corn husks, you can overlap them like this, to use as one big one.

If your tamales don't all fit in the pot, cook them in batches.
Heat up the water until it's boiling. Cover the tamales with wet paper towels, and steam for about an hour. (Check every 20 minutes or so to make sure there's still water in the pot. You don't want to burn them!)
You'll know they're done when the masa is semi-hard and a darker yellow color. Not squishy dough!
Serve with your choice of salsa or sauce and enjoy!!

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