Serving size: 1 doz “fat” tamales or 2 doz “skinny” tamales

Ingredients

4 oz to 6 oz of corn husks

5 cups of Masa Harina (Maseca Brand works great and can be found in most grocery stores)

1 cup Bluebird’s Organic Sonora Flour

4 1/2 -5 cups water or stock

1 teaspoon baking powder (if your Masa mix does not already contain baking powder)

2 teaspoons salt

2 teaspoons cumin

1/2 cup avocado oil

3 cups zucchini filling – see recipe below

Queso Fresco– topping

Zucchini Filling

1 medium zucchini, diced or shredded

1 medium sweet onion, diced

1 cup fresh yellow corn

1/2 cup Queso Fresco

2 teaspoons jalapeno, diced

2 teaspoons cumin

1 teaspoon chilli powder

1 tablespoon olive oil

Method

In a large bowl submerge the corn husks in hot water and soak for 20-30 minutes.

Make tamale dough. In a large bowl add masa, flour, baking powder (if needed), cumin, and salt. Whisk until incorporated. In a small bowl whisk water or stock with oil. Slowly pour liquid into masa mix, stirring frequently until all moisture is absorbed. If dough is dry, add a tablespoon or two of liquid and continue to incorporate. Use your hands or a heavy spoon to incorporate the moisture into the dough until all liquid is absorbed and dough is pliable. Cover the dough with a wet towel and set aside.

Prepare zucchini filling. In medium size pan heat olive oil on medium heat. Add diced onion, cumin chilli powder and jalapeno. Saute until onion is translucent, about 5 minutes. Add zucchini and corn, saute for another 6-8 minutes until zucchini is cooked. Add crumbled Queso fresco. Stir. Turn heat off and let mixture cool.

Take husks out of water and pat with a dry kitchen cloth. Make an assembly line with husks, dough, and filling. Lay the corn husk on a flat surface. To prepare a “fat tamale” overlap two husks. Spread 1/3 cup of dough with the back of a spoon on the upper 1/2 of the husk leaving a 1/4 inch space on each sides and the top. Leave the tail of the husk clean, you will tuck this into the tamale when you fold it. For “skinny” tamales use one husk and about 1/4 cup of dough.

Spoon 2 tablespoons of the zucchini saute onto the center of the dough. Fold the husk in half, making sure the masa folds over the filling. Tuck the tail of the husk into the center of the fold and fold once more, loosely, like a burrito. Tie the belly of the tamale with a kitchen string. Set tamale aside. Do this over and over until your filling and dough are gone. Prepare your steamer pot with water.

Insert tamales into your steamer basket and steam, covered, for 20 to 30 minutes. Remove from the steamer and serve immediately. Unwrap the tamale from the husk, top with avocados, corn salsa, or a zesty mexican cabbage slaw. Sprinkle with Queso fresco.