The New Year is here and just in case you didn't partake of some good luck black-eyed peas, there's still time! Thanks to Good Taste with Tanji, I can travel back to San Antonio's famous La Fonda Restaurant for my good luck...
Black-eyed Pea Tamales
Masa Mix: 3 1/2 c. Hill Country Fare Corn Masa Mix 3/4 c. Canola oil 1/2 c. Favorite Salsa like Tomatillo or Chipotle 3 1/2 c. Chicken or Vegetable Broth (hot) 1 T. Baking Powder 1 t. Salt Mix in electric mixer to mash potato texture. Set aside. 1 bag Corn Shucks, soaked in hotwater 20 minutes or more.
Filling: 2 cans (15 oz each) Central Market Black Eyed Peas, rinsed & drained 1/2 c. Chopped canned Jalapenos, drained 1 c. Crumbled Cotija Cheese 1/2 c. Small diced Red Bell Pepper for color Mix and season to taste with salt & pepper.
Assemble: 2 T. Masa mix spread 4 to 5 inch sq on corn shuck base. Leave 1/2 inch clear for masa expansion in cooking. Add 2T of filling down center and roll tamale. Fold tail under. Complete the 3 – 4 dozen. Place in steamer pot or basket, tail end down) of pasta pot with enough water to avoid base of basket. Cover tightly, bring to boil, reduce to simmer and cook 2 hours (checking water level every 30 minutes) till masa peels away from corn shuck.