Originally published in our Fall 2002 issue
Recipe courtesy of Leona’s Restaurante de Chimayo, Chimayo, N.M.
Makes 2-12 to 3 dozen tamales
36 to 40 (8-inch) dried corn husks
72 to 75 (6- to 8-inch) pieces of parchment paper
10 c. Quaker Masa harina
3 t. salt
8 to 10 c. water
2-1/2 to 3 c. canola oil
¼ c. chile pequin, for color and flavor (optional)
Combine masa harina with salt and 8 cups of water and oil (and chile pequin if desired). Add more water as needed until spreadable.
The Vegetable Filling
3 lbs. fresh zucchini, chopped
2 c. prepared green chile, or to taste
1-1/2 c. grated cheddar or white cheese, or a mixture of both
Combine all ingredients; set aside.
To assemble: Place heaping tablesppon of masa on each husk. Spread evenly over center of husk. Top with heaping tablespoon of filling. Fold over and up.
Wrap one parchment paper around tamal, then second paper around middle of tamal. Push excess paper with your finger into the tamal to seal. Or, tie ends with strips of corn husks. Steam 45 to 60 minutes. Serve.
WANT MORE RECIPES? Click here to subscribe to el Restaurante's free Recipe of the Week!