Corn Tamales

In this Guatemalan favorite, a simple and delicious tamal is prepared from corn dough and cheese.

INGREDIENTS

Dried corn husks, 5" x 9" or larger

2 1/2 cups masa harina, or corn flour, specifically for making tortillas and tamales

1/2 cup lard or shortening

1 teaspoon salt

1 1/2—2 cups broth

4—5 ounces queso blanco, or tropical white cheese, cut into 1/4-inch pieces

String

PREPARATION

Presoak the dried corn husks in warm water for approximately 10 minutes, or until they are pliable. Drain them well, dry with a kitchen towel, and set aside.

 

In a large bowl or a food processor, combine the masa harina, shortening, and salt. Add the broth a little at a time while mixing to form a smooth dough. Stir in the cheese. Open one of the husks so that it lays flat. If the husks are too small, overlap two (wide ends facing each other) to make up the dimensions. Spread a 1/4 cup of the dough in the center of the husk. Fold over the lengthwise edges and then the right and left ends toward the center. Tie each tamal with string.

Set a rack into a steamer or Dutch oven and fill with enough water to just below rack level. Set the tamales, on end, onto the rack. Cover and set on the stove top over low-medium heat. Steam for 1 hour, adding water as needed. Makes 18—20 tamalitos.