Total time to prepare and steam them was four hours. I am sure it will take less time the more I make them.
First you have to soak the corn husks for at least two hours to get them malleable. Next, prepare the corn dough. It was surprisingly easy. I went to the local Hispanic grocers (really nice folks!) and picked up corn husks and Maseca Instant Corn Masa Mix. The Masa mix is what you make the corn dough out of. This is an instant mix and really good. The directions are on the side of the package.
Next I fixed the filling. I made both pork and chicken with onions, garlic and chipolatas in adobe sauce. Nice flavor a bit of smokiness but not allot of heat.
I also had cheese, corn and roasted green chilies for stuffing. Now the part that actually took most of the time, assembling them. First take a corn husk, let the excess water drip off then spread it out and put a spoonful of Mesa dough on it.
Next I put some filling in. A bit of meat, cheese and either roasted chilies or corn. Then I closed the dough around the filling.
I'll show you the pic of the successful one...and not all the ones that I over stuffed and had to really work at making them not explode!
Next the hard part, wrapping them up with the corn husk and tying them. Boy, wrapping them is a pain but the actual tying was not hard as I chose to use kitchen twine instead of strips of corn husk. I don't care if it's not authentic...it worked!
Once they where all happy and wrapped then you have to steam them. I found varying amounts of time suggested to steam them...some as long as two hours. I steamed mine for about an hour and that worked great!
Once everything had been steamed it was time to enjoy! It made about 30 tamales and I froze most of them for lunches and quick dinners. Here they are all cooked.
I would highly recommend doing this, even with the time it takes. Just do it on a cold or rainy day when you are stuck inside anyway.
Look how yummy they are! My sister already has dibs on some!
xxoo
-Mizzie
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