Tamales

Name: Tamales
Yield: Makes 18
Cuisine: Mexican
Ingredients: 1 cup plus 2 tablespoons, quick grits; 1 1/2 cups, boiling water; 1 cup (4 ounces) plus 2 tablespoons, masa harina; 20 large dried, corn husks; 1 1/2 cups, frozen corn, thawed; 6 tablespoons, unsalted butter, cut into 1/2-inch cubes and softened; 6 tablespoons, lard, softened; 1 tablespoon, sugar; 2 1/4 teaspoons, baking powder; 3/4 teaspoon, salt; 1 recipe, Red Chile Chicken Filling

Mexican
Sandwiches

Appears in America's Test Kitchen TV

Tamales are small, moist corn cakes that can be stuffed with a variety of fillings—usually shredded chicken, pork, or beef, or a combination of cheese and chiles.

SERVES Makes 18

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