Tamales de Maiz - Green Corn Husk Tamales

1. 1

   Mix together first 4 ingredients and beat until very creamy and smooth.

2. 2

   (This is now called masa.)

3. 3

   Trim thick bottom part from corn husks and wash well, removing any silk.

4. 4

   For each tamale take 2 corn husks, pointed part at the tip, and paste together at one side with some of the masa mix.

5. 5

   This makes the husk wider.

6. 6

   Now spread another tbsp of the mix on the inside, about 1 inch from bottom and extending about 2 inches up the husk.

7. 7

   Top with 2 tsp (10 ml) corn-cheese filling made by combining the last 4 ingredients.

8. 8

   Fold husk around filling, paste with a little more masa, then fold bottom toward top so that the pointed arms extend a little above the bottom or trimmed end.

9. 9

   Stand open side up in a steamer and steam for 1 hour.

10. 10

    These may be frozen and reheated over steam.

* Per serving · 4 servings · Values may vary.

No additional tips available.