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2 cups Maseca, Masa Mix
1 tsp. Salt
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
2 cups Cool water
1 Bell pepper, diced
1 tsp. Salt
1/2 cup Cilantro
1 Tbs. Paprika
1 tsp. Mexican Oregano
2 Tbs. Oil
2 cups Vegetarian Carnitas
(chicken or beef)
12 dried Corn husks
Filling:
5 Tomatoes, diced
1 large Onion, sliced
1 Jalapeno, cored and chopped
Mix garlic, onion powder, and salt with Maseca. Mix well. Add water little by little
to make a dough over about 5 minutes or so. Divide into 12 even size balls and
cover with plastic and set aside. In skillet put the first 9 ingredients for filling and
simmer for 20 minutes stirring often. Remove and allow to cool a bit, then blend and
set aside. Soak corn husks in cold water for 15 minutes and set aside to drain. To
assemble: Cut a 6x6 square of plastic from a plastic storage bag. Press a ball
of Masa on the plastic into a 3x4 inch square. Flip over onto a corn husk and gently
peal away plastic leaving the Masa on the husk. Place a tablespoon of the Carnitas
and a tablespoon of the sauce filling in the middle of the Masa suqre. Fold the left
side of the husk oven to moisten on filing and then fold it back. Then fold the right
side of the husk over and then the left side over the right. Fold the bottom inch or so
of the husk behind. (Or you may tie both ends.) Lay about five extra husk flat in
the bottom of your pot. If the ends are folded, stand uprith in a large pot and add
water, about half the height of the tamales. Steam until all water is gone, about an
hour. this can also be done in the oven at 350 F until water is gone. When done the
Masa should feel firm. Remove pot from heat and leave in pot until time to serve or
remove, cool, and freeze them for later use.
Varieties: you may substitute Vegetarian Carnitas with refried beans or fajita
filling.
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