Hot Tamales
You can never have enough Mexican.. or at least we can't! Hot Tamales are not only delicious but super fun to make and eat.
- Corn Husks
- Masa
- Black beans
- Water
- Seasonings
- Cheddar cheese
How we did it:
- Separate corn husks by size; wider pieces will be used for filling the Tamales, and small pieces can be ripped into long strips used for ties. You'll need about twenty of each to make ten Tamales.
- Make your filling using Masa (a cornmeal dough) and any other meats or vegetables you'd like. We choose black beans this time.
- Layer two corn husks so they overlap each other and fill as shown below:
- There are two ways to tie the husks for steaming. The rounded way is traditionally used for corn husks, as the flatter example is used more for Plantain wraps.
- Rolling them tightly takes some practice but the end result should look like this:
- Steam until firm.
- With the left overs you have the option to reheat them by baking a some cheddar on top, mmm.
