Help me make tamales with hominy...
- soypower Dec 6, 2012 06:56 AM
I made a batch of pozole many months ago and have some hominy in the freezer I'd like to use up. It started as dried giant corn and has been treated with lime so there are no more hulls. No further cooking though. Unfortunately, I don't have a meat grinder, but I do have a food processor and a commercial vitamix at my disposal.
Any ideas on how I might be able turn this into tamales? Any help would be appreciated.
My one and only (so far) attempt at tamales was made with a combination of hominy and masa. It worked really well. I pureed the hominy, added salt, baking soda powder, then lard, then chicken stock and then started adding masa until I found it a nice texture.
They say you can make a small ball and when it's the right consistency, it'll float in water. I never bothered.
They turned out pretty good all things considered.
The young lady who makes tamales at the near by Mexican place rambled off those instructions. She wouldn't give me specifics but at least I got that. Her brother wouldn't tell me anything.
In the The Feast of Santa Fe cookbook there is a recipe for hominy tamales. They use 2 cups canned whole hominy, well drained and 1/2 cup masa harina. Along with salt, baking powder, lard or shortening, water - until the right consistency. They say to food process it. They also say to wrap them in foil and twist both ends closed but i believe that is because they are filled with cheese, rather than a meat filling.
Davwud, did you do the type of wrap with the corn husk open on one end and folded up at the other?
Since Davwud has not replied yet, I would say to cook the hominy and then puree. The steaming of the tamales seems to set the masa, but not have much affect on the fillings.
Let us know how it turns out! I love to hear feedback, whether good or bad. It helps all of us do a better job the next time.