Remember when I said to “stay tuned” for a tamale recipes?
I doubt you do. It was on Dan’s 21st birthday — nearly two years ago!
Even though I really, really wanted to recreate the recipe at home, I had no idea where to start. Corn husks? Masa? Those aren’t ordinary staples in my pantry.
Then I found MJ’s recipe for corn, mushroom and roasted pepper tamales. No more excuses. It was time for me to follow through with my promise.
Without changing a single ingredient or step, I followed her instructions.
I soaked the corn husks…
Sautéed the vegetables…
Rolled up the dough…
And then waited 75 minutes for them to steam.
Ready to be served!
To give myself extra incentive to follow through with the plan, I invited my sister, my sister’s roommate and my sister-in-law over for dinner.
No pressure, right?
Then came time for the big moment of truth: Unrolling the (hopefully) steamed dough from the corn husks.
Hallelujah! They were perfect!
(I served them with guacamole, seasoned black beans, salsa and cheese. )
I’m glad that everyone liked the tamales, but I’m also a little bummed there aren’t any leftovers. At least I now know they aren’t so intimidating.
So, this time I mean it… I’ll be making these again in the near future!
What recipe do you love to eat but are too scared to try on your own?