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Ingredients
- 1 c. instant corn flour (masa harina)
- 3/4 c. hot water
- 1/2 c. vegetable shortening
- 1/2 c. chicken stock
- 2 can huitlacoche or possibly 2 c. of fresh (Mexican truffle from the fungus of ears of corn)
- 1/2 c. roughly-minced cilantro
- 1 pkt corn husks - (16 ounce)
- 1/2 c. cotija or possibly queso anejo
Directions
- For the tamales, moisten the instant corn flour with the hot water, and set aside. Beat shortening in mixer till creamy and fluffy. Mix in the corn flour and the chicken stock.
- Mix well and set aside. In a blender puree huitlacoche and cilantro with a little water till smooth. Add in this mix to the dough and mix in well. Season with salt and pepper. Have cornhusks already soaking in water.
- To assemble the tamales, open the corn husks and place 1 spoonful of dough in the center of the cornhusk. Fold over the sides of the husk and secure with a piece of string. Repeat the rocess till all the dough is finished.
- In a double boiler with a steamer insert, steam the tamales for 40 to 45 min.
- Remove tamales from the steamer and allow them to sit for 5 min. Then open them and serve them with a sprinkle of cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 578g | |
| Calories 1577 | |
| Calories from Fat 1117 | 71% |
| Total Fat 126.71g | 158% |
| Saturated Fat 37.02g | 148% |
| Trans Fat 34.26g | |
| Cholesterol 69mg | 23% |
| Sodium 946mg | 39% |
| Potassium 492mg | 14% |
| Total Carbs 90.48g | 24% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.06g | 2% |
| Protein 25.98g | 42% |
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