Wild Rice and Chile Corn Tamales
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INGREDIENTS 2 cups masa harina
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
1/3 cup solid vegetable shortening, diced
1-3/4 cups warm chicken stock
3 ears fresh corn, shucked
1 cup cooked wild rice, drained
2 jalapeno peppers, seeded and diced, optional
30 large corn husks, soaked in warm waterIn electric mixer, combine masa harina, salt, sugar and baking powder. Cut in shortening and pour in warm stock and gently mix until all liquid is absorbed. Beat on high for 15 minutes. Turn down speed and add corn kernels, wild rice and peppers. Dough should feel soft and damp.
Pat dry the corn husks and lay one with the pointed tip toward you. Spoon 3 tablespoons of dough into center. Fold pointed tip over to meet the top of the wide base. Curl both left and right sides in toward the center to make a smaller triangular package. Tie top tightly with extra strip of husk and place in steamer. Repeat process until all dough is used.
Cover steamer and cook about 1 hour or more until soft and tender.
Makes about 14 to 16 tamales, 6 servings