Zoë Bowyer

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Our recipe book ‘Two Cooks and a Suitcase’ advises that, “IF YOU ONLY MAKE ONE RECIPE FROM THIS BOOK, MAKE TAMALES OR TAMALE PIE”.

So, yesterday I did as I was told.

I started by making fresh chicken stock. The meat from the chicken was then used to make a filling for the tamales, Shredded Fried Chicken. The chicken stock was used to make the tamale dough.

Tamale Dough

200g Masa Harina
100g butter or vegetarian shortening (melted)
250ml chicken stock
half tsp baking powder
salt & pepper
filling

Sift the Masa Harina and baking powder, add the melted fat, stir in the chicken stock, and season. Stir well to form dough the consistency of cake batter, spread over corn husks, banana leaves or tinfoil. The corn husks and banana leaves should be soaked in warm water for 15 minutes before using.

Spread the dough on the smooth side of the corn husk.

Add a filling of your choice.

Roll the sides in and fold the bottom up, tie with string or a strip of corn husk (all of this is easier said than done!)

One end of the tamale will be open so when it comes to stacking them in the steamer stack them upright or tie the top with string.

Steam for about 45 mins.

Drink Mexican Hot Chocolate.

Followed by

Eat, drink and be merry with thanks to ‘Two Cooks and a Suitcase’ for yet another delicious recipe and Cool Chile Co for ingredients.