How Do You Make Tamales With Chiles, Olives And Cheese?
These can be made into an excellent vegetarian dish by substituting vegetable shortening for the lard and vegetable stock for the chicken broth. Serves six people. Bring a large pot of water to a boil and then turn off the heat. Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let the corn husks soak for an hour. If using fresh, store-bought “masa,” cream the lard or shortening and the salt in an electric mixer until light and fluffy. Add “masa” and roughly 1/3 to 1/2 c. water gradually to the mixer until all the “masa” is used. Whip the “masa” util fairly light and fluffy. Test the “masa” by taking a small ball and placing it in a glass of water. When the “masa” floats, it is ready. If it sinks, it needs more water whipped in. Add more water, but only in very small increments. If using dried “masa harina de maiz,” cream the lard and salt and add the “masa harina” and the broth slowly. Whip until the “masa” is light and fluffy. Test by droppi
