Prep Time: 15 minutes
Total Time: 45 Minutes
- 2 cups masa corn flour
- 1/2 cup butter, cubed
- 1 teaspoon salt
- 1 pinch sugar
- 1/2 cup broth
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- 2 1/2 cups corn ( fresh or thawed frozen will work)
- 1 1/2 cups cheddar cheese ( mexican cheese is better, reserve about half for filling, we use Fiesta Blend for the masa dough and queso fresco for the filling)
- Black bean salsa (buy premade or make your own with a can of black beans, a small can of Mexican rotel, and ½ cup of salsa)
- corn husks (soaked until pliable, typically 30 or so minutes) or parchment paper
- Other fillings could include jalapeño, tomato, corn, green onion, olives, roasted chilies, Spanish rice, different kinds of cheeses, and the list goes on and on.
- In a food processor blend corn and cheese until corn is in nearly a meal consistency.
- Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
- Add broth and mix until just smooth.
- Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
- Fill with some black bean salsa and cheese.
- Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
- Roll wrapper closed, roll and fold over ends and set aside.
- Once they’re done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.