Tamales - Mexican Street Dough
A Mexican dough made from ground corn. Tamales can be filled with an assortment of goodies like chilli, picadillo, stripped pork, cheese, salsa even fruit and nuts. Tamales are hugely popular in Mexico as a street food and originally a great way to use leftovers while being extremely filing.
Preparation time: 30 minutes or so Quantity: Makes 12 tamale - parcels Cooking time: 1 hour
Ingredients
60g / 2 oz lard
200g /8 oz masa harina
1 heaped teaspoon baking powder
1 teaspoon salt
150 ml / 1/4 pint warm water
12 sweetcorn husks or 12 sheets greaseproof paper
Method
- Beat the lard till soft and creamy
- Mix the masa harina with the BP and salt
- Add the dry mix in 3 or 4 lots to the the lard mix beating all the time till well mixed
- Stir in the warm water to form a dough
- Knead for a few minutes till lighter and more pliable (if too sticky add a little more hasa if too dry add a little more water)
- With wet hands divide in to 12 balls and press down on to each sheet
- Wet your hands again and spread the mix, pushing down firmly to form a rectangle of dough approx. 6-8 cm x 4 -6 cm
- Spoon on the filling of choice - spreading out in the middle leaving 1-2 cm around the edges
- Fold over the dough
- Fold over the corn husks or greaseproof
- Tie with string to make a little parcel
- Steam for 50 - 60 minutes