Corn tamales – Guatemalan Style
Ingredients
- 4 cups of MASECA® Tamal corn masa flour
- 9 cups of frozen corn kernels
- 4 cups o water
- 1 cup of sugar
- 1 cup of melted butter
- ½ cup of lard
- 1 tablespoon of baking powder
- 1 tablespoon of salt
- 30 corn husks, soaked in hot water
Preparation
- In a blender, purée corn kernels with water.
- Add MASECA® Tamal corn masa flour, sugar, baking powder, salt, lard and melted butter. Blend until all ingredients are thoroughly mixed.
- Place the batter in a bowl and let it rest in the refrigerator for 30 minutes for better consistency and to facilitate making the tamales.
- Place some of the batter on two previously soaked tamale leaves and wrap. Place the tamales in a steam cooker and cover with the remaining leaves.
- Steam for 60 minutes. The steam cooker needs to be tightly closed so that the liquid does not evaporate.
