This was my first attempt at making tamales. So were bigger than others, some fell apart (but I still ate them), all were delicious.
you should definitely get your corn husky ready before you begin since they take like an hour or two to soften up. I boiled them in water for like 15 minutes then let then turned off the heat and let them soak. Instead of lard, for the masa I used coconut oil so it’s still fatty but it’s fatty without an animal and that’s always better *cough* grandma *cough*.
*I had to borrow a tamle steaming pot from my grandma. You just need to have a double boiler that you can stand the tamles up in, not lay them down.TAMALE POT
Masa: I just followed the recipie on my bag of masa so you should do whatever you bag says.
Lentels from Trader Joes (in a package)
A yam and or sweet potato…I think I bought both because sometimes it’s confusing to tell them apart, ok?!
Salt- to taste
pepper- to taste
Garlic powder- to tatse
Onion Powder to taste
*Let it be noted that I used what you see in the pictures and I made way too much filling so maybe omit a zucchini and a yam
just dice and cook it all up in a pan and when it’s soft it’s ready. Add the yams/ sweet potatoes first to your pan and after like 5-7 minutes add the zucchini since they cook faster.
Ok Here we go:
- Boil corn husks for like 20 minutes and then turn off the heat and let them soak for 90 minutes…ish.
- The filling: yams/sweet potatoes, zucchini, and lentils (I used prepackaged from Trader Joe’s)
- Yams/ sweet potatoes. Just use two. Peel, cut in half down the length, halves lengthwise a few times, cut across to dice.
- Cut in half lengthwise, cut lengthwise a few more times then across to dice.
- Masa, salt, garlic powder, onion powder, lime, coconut oi
- Masa spread in corn husk
- Add the filling
- Fold in half like a taco, press masa together
- Tuck left side husk to the right side
- Tucking left side huck to the right
- Then fold the right side over to the left
- Tuck the bottom under
- The inside
- CHOMP CHOMP CHOMP