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Sweet
Fresh Corn Tamales
These
tamales are made in Jalisco. I
think I have the recipe down to par. But
if you want you can add a little extra of the ingredients.
These tamales were also made by the people that lived with us for a while
in Stockton, CA., and they showed us how to make them.
Makes
about 2 dozen
6
to 7 fresh ears of corn
fresh
green corn leaves, pulling the stem from the leaves leaving long strips
½
cup water
2
½ anise seeds
8
inch stick cinnamon (4 teaspoons ground)
2
to 3 cups flour
1
cup dark-brown sugar
Ό
teaspoon salt
1
cup butter
2/3
teaspoon baking powder
Soak the corn leaves in water. Cut the kernels from the cobs as near to the core as possible. You should have 4 cups of kernels. Blend the kernels with the water, in two lots, until you have a rough-texture puree. You will have to keep stopping the blender and releasing the blades; but do not add more water. Set aside. Grind the spices to a fine powder. Mix the ground spices, sugar and salt into the flour. Stir into the corn puree. Melt the butter slowly, do not let it get ho! t. Stir it thoroughly into the corn mixture and lastly add the baking power. You will have a slightly loose dough. Put about 1 ½ to 2 tablespoons of the tamal mixture onto the leaf and wrap completely. If you need too, use an extra leaf. Steam as you would ordinary tamales.
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