Tamales de Huitlacoche
I can’t believe that it’s already almost Christmas! Man, time flies! I have to say, I’m looking forward to disconnecting for a few days, spending some quality time with my son and family and cooking some serious grub!
For me, the holidays have become much more meaningful and special ever since I had my son. It’s so fun shopping with him and having him help me pick out gifts for all his cousins, aunts and uncles and grandparents. And it’s such a special time of year where I get to teach him all about our family traditions and get him involved in the festivities. Part of that is celebrating Las Posadas, which is a nine day celebration where families, especially children, recreate the Christmas Story, dressing as Mary and Joseph and parading around the neighborhood asking for shelter. It’s all about community and caring for one another. There are also parties at different homes each night, where people get together, eat, drink and be merry!
Tamales are a traditional holiday food and my recipe, which has been passed down from past generations, is super easy to make and fun for the kids to help out with. I hope you enjoy the recipe and this special time with your family and friends.
Happy holidays!
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![AS_TamalesHuitlacoche_031[1]_cropped](/wp-content/uploads/2015/12/AS_TamalesHuitlacoche_0311_cropped.jpg)
WHAT YOU NEED
- 1 cup instant corn flour (masa harina)
- ¾ cup warm water
- ½ cup vegetable shortening
- ½ cup chicken stock
- 2 cans huitlacoche or 2 cups of fresh huitlacoche (Mexican truffle from the fungus of ears of corn)
- ½ cup roughly chopped cilantro
- 1 (1-pound) package corn husks
- ½ cup Cacique® Cotija cheese
HOW TO MAKE IT
- For the tamales, moisten the instant corn flour with the warm water, and set aside. Beat shortening in mixer until creamy and fluffy. Fold in the corn flour and the chicken stock.
- Mix well and set aside. In a blender, puree huitlacoche and cilantro with a little water until smooth. Add this mixture to the dough and fold in well. Season with salt and pepper. Have cornhusks already soaking in water.
- To assemble the tamales, open the corn husks and place 1 spoonful of dough in the center of the cornhusk. Fold over the sides of the husk and secure with a piece of string. Repeat the process until all the dough is finished. Using a steamer, steam the tamales for 40 to 45 minutes.
- Remove tamales from the steamer and allow them to sit for 5 minutes. Then open them and serve them with a sprinkle of cheese.
