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.
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.
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.
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.
Happy New Year Joy! I LOVE tamales - but have never had a black eyed pea one..hmmm....we ae having a big family tamale making day later this month....my stomach is grumbling just thinking about it!
ReplyDeleteThanks Jayme! La Fonda is a great restaurant, I miss San Antonio so much. Taste of Tanji is a great website, she is able to wrangle recipes out of the best places! We're watching calories right now so no tamales on the menu... that's not to say I won't try this recipe later! HAPPY NEW YEAR GIRL!
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