1. Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
2. Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
3. Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (disgard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
4. Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
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|Serving Size: 1 Serving (41g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 51 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 12.1mg||4 %|
|Sodium 2792.6mg||96 %|
|Potassium 85.4mg||2 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.4g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 143
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