Farmers Market Tamales
Tamales
Masa dough:
6 cups masa
1 cup flour
1 tblsp baking powder
3 tblsp paprika
3 tblsp salt
1 tblsp cumin seeds
3 tblsp chili powder
3 tblsp garlic powder
Instructions:
Mix all dry ingredients. Add one cup corn oil. Add warm chicken broth until dough is peanut butter consistency.
Filling choices:
Slow roasted pork butt, sautéed mushrooms, ground beef, roasted chicken, any cheese (may be added to other fillings also)
Assembling tamales:
Spread tamales mix evenly over corn husk leaving one inch on edges. Note: husk needs to have soaked in warm water for two hours. Spoon filling in a line down center of tamale. Roll husk so that dough surrounds the filling, creating a cylinder. Fold the bottom under on one end to close.
Cooking:
Pack tamales in large pot, folded side down open end up. Pour boiling chicken stock into pan filling 3/4 of pan, careful not to pour over the top of tamale or into tamale. Cover with foil. Simmer on very low heat for two hours or bake at 350 for two hours. Frequently check stock level making sure tamales do not get dry. Serve hot in husk. Remove husk to eat. Enjoy.