Date: Thu, 16 Jun 94 13:56:00 PDT
From: sally charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
The recipe apparently comes from "Americas First Cuisines" (University of
Texaz: $14.95 paper/ $35.00 cloth, 288 pp.) by Sophie Coe.
Maya Corn and Bean Tamales
1 cup dried beans, soaked overnight
2 cups masa flour (not masa dough) or corn meal
1 teaspoon salt
In pot cook beans in water several hours until they begin to fall apart. Re-
sults should be about 4 cups of beans and liquid.
If using masa flour, let beans cool, then mix well with masa flour and salt. If
using corn meal, poiur boiling beans on cornmeal and stir furiously, then add
Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks
or foil and steam 1 hour.
Makes about 20 2 inch tamales.
I think I'd like to hide an ortega pepper in the center of each of these.
Sound like a weekend project!