Los Sombreros Fresh Corn Tamales Recipe
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Los Sombreros Fresh Corn Tamales
When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough. Add remaining ingredients; mix with a spoon. Shake excess water from cornhusks.
Divide dough evenly among cornhusks. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed.
Steam 1 hour before serving.
Source: Chef Jeff Smedstad - Los Sombreros, Phoenix, Arizona
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