|by Tarla Dalal|
DESCRIPTION The very sight of corn triggers the gastronomic juices. Bhutta is certainly a welcome treat at any time of the day.
Tip: Try corn flour -tamales for more results.
1 - 8 of 8 for masa corn flour -tamales
Soak corn husk in warm ... moisture. Mix tortilla flour and 2 2/3 ... cover and steam over medium heat 1 1/2 hours. Add water as needed. Makes 18 tamales.
Add shortening and ... chili powder and flour together with enough ... fluffy. Cut in masa harina and baking ... in center of corn husks. Spread masa ... corn husks before eating.
Soak corn husks in warm ... before using. Mix flour with 1 cup ... Sweet: Add to masa dough 1/2 can ... chopped nuts or dried fruit (soaked in warm water).
Heat oil and cook onions until soft. Add beef and cook until brown; drain fat. Stir in rest of ingredients except olives and cheese; mix well and add ...
Place husks in ... covered, overnight. Mix flour and water to ... or broth, and boil; cover and steam for 40 minutes. Add water, if needed. Makes 3 dozen.
Saute onion in ... set aside. For masa dough, cream shortening ... wrapper. Serve warm with favorite enchilada sauce. Can be frozen and reheated successfully.
Cut husks from corn. Wash husks; ... Combine with tortilla flour; mix well. ... tamale pulls away from wrapper, adding water as needed. Makes 36 tamales.
Prepare tamale wrappers. Mix together tortilla flour and water; cover ... or until tamale pulls away from wrapper, adding water as needed. Makes 26 to 28.
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