1 ¾ C. Masa
1 C. Water
½ Tsp. Salt
¼ C. Lard
Fresh Corn Husks
¼ C. Finely Chopped Almonds
1 Tbsp. Chopped Capers
½ Tsp. Salt
2 Tbsp. Cooking Oil
- Mix together the first four ingredients and beat until very creamy and smooth.
- Trim the thick bottom part from corn husks and wash well, removing any silk.
- For each tamale, take two corn husks, pointed part at top and paste together at one side with some masa mixture.
- This makes the husk wider.
- Spread another tbsp. of the mixture of the inside, about 1 inch from bottom and extending about 2 inches up husk.
- Top with 2 tsp. of filling, made by combining last five ingredients.
- Fold husk around filling, paste with a little more masa, then fold bottom towards top so that the pointed arms extend a little above the bottom or trimmed end.
- Stand open side up in a steamer, and steam for 1 hour.
- These may be frozen and reheat over steam.
Makes about 1 dozen.
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