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Servings:
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6
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Author Notes:
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This recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest.
Click here for detailed tamale making instructions and more tamale recipes.
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Ingredients:
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2 cups masa harina
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons plus 2 teaspoons butter, room temperature
5 tablespoons vegetable shortening
1/4 cup goat cheese
1 cup warm water
1 1/4 cups roasted corn
6 dried corn husks for wrapping tamale
For Serving:
Guajillo Mole Sauce (click here for recipe)
Salsa Fresca (click here for recipe)
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Instructions:
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Combine masa, baking powder, and salt in mixing bowl. Using the paddle attachment of an electric mixer, add butter, cheese, and shortening. Mix at high speed for 3 minutes-- add water and beat at low speed for 2 minutes. Scrape bowl and add corn -- beat for 1 minute more. Wrap dough and allow to rest for 30 minutes.
On an open dried corn husk, spread 4ounces masa in a large circle in the middle of husk. Roll from the sides. Using strips of re-hydrated husk, tie off both ends tightly. Steam for 30 minutes.
Serve and top with mole sauce and a side of salsa fresca.
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