MEXICAN TAMALES

Courtesy of: Summer's Best
Episode: Boys and Grills
Host: Julie Zwillich

MEXICAN TAMALES
Yield:10

* 2 tbsp canola oil
* 2 x cloves garlic, finely chopped
* 1 x red onion, sliced
* 2 cup corn kernels, fresh off the cob
* -1 x green onions, chopped
* 1 x red hot pepper, chopped
* 1 x yellow hot pepper, chopped
* 1 1/2 masa harina
* 3/4 tsp baking powder
* 1 tsp chili powder
* 3/4 tsp salt
* 3 tbsp softened butter
* 1/3 cup shortening
* 3/4 cup vegetable broth
* 10 x dried corn husks, soaked in water

Directions:

1. In a pan sauté the onion and garlic in oil. When cooled, mix with corn, green onion and peppers.
2. Mix the masa, baking powder, chili powder and salt together.
3. In another bowl, beat the butter and shortening together until very light and creamy, about 5 minutes. Gradually beat in 3 tablespoons of masa mixture, then 3 tablespoons of broth until light and fluffy, about 1 minute. Continue beating in the masa and broth, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
4. Place 1 husk on a flat surface and put about 1 tablespoon of dough in the center. Put 1 tablespoon of corn, onion and pepper mixture on top of the dough, and then a second tablespoon of the dough. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. Tie ends or fold the pointed end over the center of the tamale. Repeat with remaining filling.
5. Place in a bamboo steamer and steam for 15 minutes.