The Secret Ingredient
Ingredients
- ●28 dried corn husks
- ●2 tablespoons olive oil
- ●1 pound pork stew meat, chopped into 1/2-inch pieces
- ●1/4 cup chopped onion
- ●2 cloves garlic, chopped
- ●1/2 cup tomato sauce
- ●1/2 cup chopped red bell pepper
- ●1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
- ●1 1/2 cups frozen corn, thawed
- ●2 cups prepared masa for tamales
- ●Sour cream for garnish
Make It
Step 1
Soak corn husks in water for at least 1 hour.
Step 2
Heat oil over medium heat in a large saucepan. Add pork, onion and garlic; cook, stirring occasionally, for 15 minutes.
Step 3
Add tomato sauce and bell pepper; cook, stirring frequently, for 7 minutes. Remove from heat. Set aside.
Step 4
Place corn in a food processor. Pulse 5 to 7 times or until corn is a thick, chunky consistency.
Step 5
Add corn to pork; stir. Add masa; stir until combined.
Step 6
Place corn husk on a flat surface, pointy side down. Spread ¼ cup pork mixture on husk. Fold sides, overlapping over filling, then fold pointy side up. Repeat with remaining filling and husks.
Step 7
Arrange tamales upright on steamer rack. Fill with hot water to right below the rack.
Step 8
Cover top of tamales with remaining husks and damp towel; cover with lid. Bring to a boil; reduce heat to medium, adding water as needed. Steam for 2 hours or until masa pulls away from husk.
Step 9
Serve warm with a side of sour cream.
Add 1/3 cup of roasted green chile strips to the mix for a spicy kick.
