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Credit: Ralph Anderson

Recipe Summary

Yield:
Makes about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak corn husks in hot water about 30 minutes or until softened. Drain and pat dry.

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  • Place masa in a large bowl, and gradually add chicken broth; knead until smooth. Stir in baking powder and corn oil.

  • Place 1 large or 2 small, overlapping corn husks open on a work surface. Spread 2 tablespoons masa mixture in center, leaving about 2 inches bare at top and bottom.

  • Layer 1 prawn, 1 pepper strip, 1/2 tablespoon each cheddar and Jack cheese, and 1 tablespoon spinach in center. Fold over sides, and then fold up the top and bottom. Tie with string or strip of corn husk to secure. Repeat with remaining husks.

  • Fill a steamer basket with tamales, upright in layers. Cook over simmering water 60 to 90 minutes, replenishing water as needed, until the husk just pulls away from the masa without sticking.

  • Open corn husk, and top tamale with Cilantro-Lime Cream Sauce. Garnish, if desired.

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