November 22, 2013

Originally published in our Fall 2002 issue

Recipe courtesy of Leona’s Restaurante de Chimayo, Chimayo, N.M.

Makes 2-12 to 3 dozen tamales

36 to 40 (8-inch) dried corn husks

72 to 75 (6- to 8-inch) pieces of parchment paper


Vegetable filling

The Masa

10 c. Quaker Masa harina

3 t. salt

8 to 10 c. water

2-1/2 to 3 c. canola oil

¼ c. chile pequin, for color and flavor (optional)

Combine masa harina with salt and 8 cups of water and oil (and chile pequin if desired). Add more water as needed until spreadable.

The Vegetable Filling

3 lbs. fresh zucchini, chopped

2 c. prepared green chile, or to taste

1-1/2 c. grated cheddar or white cheese, or a mixture of both

Combine all ingredients; set aside.

To assemble: Place heaping tablesppon of masa on each husk. Spread evenly over center of husk. Top with heaping tablespoon of filling. Fold over and up.

Wrap one parchment paper around tamal, then second paper around middle of tamal. Push excess paper with your finger into the tamal to seal. Or, tie ends with strips of corn husks. Steam 45 to 60 minutes. Serve.

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November 22, 2013