I know there is something made from corn husks,, something southwestern,, not sure what ,, but THEY ARE GOOD. Anyone have a recipe ??

-- STAN (sopal@net-port.com), August 03, 2001

Answers

Response to recipe needed

Tamales!! Don't have a recipe because my husband brings home delicious ones that his students Mexican moms have made for him.

-- Leslie A. (lesliea@home.com), August 03, 2001.

Response to recipe needed

Corn husks dolls and really pretty wreaths too! :)

Recipes for tamales are in every mexican cook book, and there are as many recipes for tamales as there are mexican cooks. Dessert ones are very much like mince meat pie filling, lovem! Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), August 03, 2001.

Response to recipe needed

Find the NEW Vegetarian Epicure by Anna Thomas at your library - she has some excellent tamale recipes! The fresh corn tamale recipe is my favorite, served with queso fresco and salsa - yum! They are not that hard to make.

-- Jean (schiszik@tbcnet.com), August 04, 2001.

TAMALES 30-36 green or dried yellow corn husks,2 cups shortning or lard,8 cups masa harina, 3 cups chicken broth or water, heated to lukewarm (95 degrees),2 Tbsp baking powder,1 Tbsp salt, Picadillo (recipe follows), salsa(optional). If using dried corn husks, soak overnight in enough cold water to cover.Beat shortning in large bowl until light and fluffy (about 5 mins.)Gradually add masa harina alternately with chicken broth, adding broth in slow,steady stream.(If broth is too warm, dough will separate. If dough does separate, refrigerate before adding remaining masa and broth.) Stir in baking powder and salt. Drain corn husks and dry between 2 dish towels. Place in singel layer on work surface. Divide dough among husks, spreading on wider half of each and leaving 1-inch border on one long side. Spoon 1-2 Tbsp picadillo down center of dough. Fold in long sides of husk, then fold narrow half over to make packets open at one end. Arrange tamales upright in steamer. Cover with dish towel, then steamer lid, and steam over gently boiling water until done, 1-1/2 to 2 hours.

PICADILLO 2 Tbsp vegetable oil, 1 med. onion, chopped,1-1/2 lbs. lean ground beef, 1(16 oz)can tomatoes, undrained,1(6 oz)can tomato paste,1/2cup raisins, 2 Tbsp vinegar, 2 Tbsp chilli powder or to taste, 1 tsp.cinnamon, 1 tsp. ground cumin,1 tsp.sugar, pinch of ground cloves, 2 cups sliced mushrooms, 1/2 cup toasted chopped almonds, 2-3 jalapeno peppers, seeded and finely chopped. Heat oil in Dutch oven or large saucepan over medium heat. Add onion and saute until sofened, about 5 mins. Increase heat, add beef and brown well. Add remaining ingredients except mushrooms, almonds and jalapenos; cover and simmer 1 hour. Stir in mushrooms and simmer another 30 mins. Blend in almonds and peppers.

-- Victoria Tompkins (vtompkins@earthlink.net), August 04, 2001.

one pound masa (corn dough) one cup lard one pound pork or beef roast (authentic is pork) 2 oz of red chile powder garlic powder, oregano, cumin to taste(small amounts) one pkg dried corn husks

Cover cleaned corn husks with hot water and let stand several hours. Rinse until clear. Cook meat until tender, salt to taste. Shred meat, add spices, simmer to blend flavor. Mix masa with lard (or shortening). Separate corn husks and lay flat. Put 1 1/2 tbsp masa mixture on corn husk and spread on middle. Put some meat mixture on top of masa, spread, and fold husk tucking in tail. Steam in big pot at least an hour, if husks come loose from masa, they are ready.

-- Gina NM (inhock@pvtnetwork.net), August 04, 2001.

Umm umm , tamales! My wife made a batch about a month ago, love them. Good answers so far, just remember that when you steam to cook, don't pack too many in; the tamale needs to cook thoroughly and packing them in too tight really adds to the cooking time. Pack them vertically, leaning them 'teepee' style until reaching the edges of the pot. A remember when you eat them, don't pull a Gerald Ford; remove the corn husk BEFORE you eat it. Bon apetit!

-- j.r. guerra (jrguerra@boultinghousesimpson.com), August 09, 2001.