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Soak corn husks in hot water at least 30 min. or up to 24 hours. Let any leftover soaked corn husks dry out, then store in cool dry place for another use.
Drop 1/2 tsp. of masa dough into glass of water. If dough floats to surface, it is beaten to the right consistency.
If you don't have a tamalera, stand tamales in a steamer basket in large saucepan or saucepot filled one-fourth full with water. (Make sure tamales are not in the water.) Bring water to boil; cover. Steam 1 hour or until fillings pull away from husks, adding more water to saucepan as needed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this recipe exactly as directed and the tamales never firmed up. I checked them every 15 minutes after an hour, steaming them for an additional hour, and they remained mush as when I spooned them into the husk. I tasted one before throwing the lot out and the flavor was good, but nobody wanted to eat mush for dinner. This was a waste of time, energy and money. On to the next tamale recipe!
Estos tamales estan deliciosos y originales