Tamales from Isabel’s Cantina
Makes about 24 tamales
Ingredients
4 cups corn masa
¾ cup brown sugar
2 tsp. baking powder
1 tsp. salt
½ cup vegetable shortening
3 cups water
(1) 16 oz. can sweet corn
Soaked corn husks
4½ cups of your favorite filling (meat, cheese, etc.)
Mix dry ingredients together in a small bowl and set aside. Place shortening in a bowl and whip with a hand mixer until fluffy. Fold in dry ingredients. Mix in water and corn. Beat the dough mixture until fluffy and resembles the texture of soft butter.
To assemble the tamales, spread 3 tbs. of dough over each husk. Fill with 2 tbs. of filling, then roll closed and either fold ends around tamale or secure ends by tying with thin strips of husk. Finally, steam the tamales in a steamer basket for about 1½ hours, until firm to touch. Enjoy!
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Recipe courtesy of Isabel’s Cantina, located at 966 Felspar St., Pacific Beach. www.isabelscantina.com
Published: April 2015
