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This is the master recipe for the corn masa used in all three recipes. You may substitute shortening instead of lard for a vegan option. Don't worry if the masa tastes a bit salty. Most of the salt will leech out during the steaming process. This recipe makes 3-4 dozen tamales.
4 c Maseca (corn flour)
4 c Warm water plus more to soak the corn husks
6 oz Lard or shortening
1/3 c Bravado Spice Crimson Hot Sauce
2 tsp Salt
5-6 dz Corn (ojas)
1. In a large bowl or pot, submerge the corn husks in warm water and keep submerged for at least an hour. You may need a weight.
2. In bowl or stand mixer, mix the maseca, 4 c of the water, shortening, 1 tsp salt, and half of the Bravado Spice Crimson Hot Sauce. Mix thoroughly until completely mixed and lumps are gone; about 5 minutes in a stand mixer on medium low speed should do it. If you don't have a stand mixer, you will need to use your hands to knead the masa. This can take 10-15 minutes.
To test its readiness, drop a dime sized ball of masa in a glass of cold water. If it immediately bounces back up to the top of the water. Your masa is ready. Cover and set aside.
1 1/2c Diced butternut squash
3 Tbsp Bravado Spice Pineapple & Habanero Hot Sauce
1 c Onion, diced
6 c Tamale masa (see masa recipe)
1 tsp Salt
1 tsp Black pepper
5 dz Corn husks, soaked & softened
1. In an well oiled pan, over medium heat, add the onion, squash, salt, & pepper. Sauté until the squash has softened, and then add the Bravado Spice Pineapple & Habanero Hot sauce, salt, & pepper. Mash the squash a bit, then remove from heat and set aside.
2. Rinse off the corn husks, and then, using a knife or small spatula, spread the masa over the widest (lower) half of the husk. Then fill the husks with the squash mixture, roll the tamales up, and then fold down the long, unfilled half.
3. Fill a tall steam pot until the water level almost touches the bottom of the steam basket. Then fill the pot with tamales. Be sure to stand the tamales open side up in the pot otherwise the filling will fall out. Once you have created a layer of vertical tamales, cover the tamales with extra corn husks, a clean, damp dish towel, and the lid. Steam for 60-80 minutes. Carefully remove them from the steam basket, allow to cool, unwrap, and enjoy!
4 Poblano Peppers sliced
3 Tbsp Bravado Spice Creamy Herb & Jalapeño Hot Sauce
1 c Onion sliced thin
1/2 c Crema mexicana
2/3 c Fresh corn off the cob
1 tsp black pepper
1 tsp Salt
6 c Tamale masa (see Tamale Masa Recipe)
2/3 c Shredded Oaxaca cheese
5 dz Corn husks, soaked & softened
1. In an oiled pan, over medium heat, add the peppers, onion, salt, black pepper, and corn. Sauté until slightly browned and then add the Bravado Spice Creamy Herb & Jalapeño Hot sauce, crema Mexicana, 1/2 c water, and Oaxaca cheese. Cook until a thick creamy mixture has formed. Remove from heat and set aside.
2. Rinse off the corn husks, and then, using a knife or small spatula, spread the masa over the widest (lower) half of the husk. Then fill the husks with the chicken mixture, roll the tamales up, and then fold down the long, unfilled half.
3. Fill a tall steam pot until the water level almost touches the bottom of the steam basket. Then fill the pot with tamales. Be sure to stand the tamales open side up in the pot otherwise the filling will fall out. Once you have created a layer of vertical tamales, cover the tamales with extra corn husks, a clean, damp dish towel, and the lid. Steam for 60-80 minutes. Carefully remove them from the steam basket, allow to cool, unwrap, and enjoy!
3 c Shredded chicken
1/3 c Bravado Spice Crimson Hot Sauce
1 c Diced tomato
2/3 c Onion sliced thin
1 tsp Black pepper
1 tsp Salt
6 c Tamale masa (see Tamale Masa Recipe)
1 Tbsp Vegetable Oil
1 c Water
5 dz Corn husks (ojas)
1. In pan, over medium heat, heat the oil, then add the tomato, onion, and salt. When the onion becomes translucent, add the shredded chicken, Bravado Spice Crimson Hot Sauce, and 1 c of water. Simmer 20 min until thickened and allow to cool.
2. Rinse off the corn husks, and then, using a knife or small spatula, spread the masa over the widest (lower) half of the husk. Then fill the husks with the chile mixture, roll the tamales up, and then fold down the long, unfilled half.
3. Fill a tall steam pot until the water level almost touches the bottom of the steam basket. Then fill the pot with tamales. Be sure to stand the tamales open side up in the pot otherwise the filling will fall out. Once you have created a layer of vertical tamales, cover the tamales with extra corn husks, a clean, damp dish towel, and the lid. Steam for 60-80 minutes. Carefully remove them from the steam basket, allow to cool, unwrap, and enjoy!
