Black-Eyed Pea Tamales!
I have a dear friend that recently retired as H-E-B’s head nutritionist. Rose Benner was in charge of creating, testing and demonstrating recipes for all H-E-B’s. This is her recipe for Black-Eyed Pea Tamales that you can make in a snap! Many thanks to Rosie and Happy New Year to all!!
Ingredients
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
- in Mixelectric mixer to mash potato texture. Set aside.
- 1 in bag Corn Shucks soakedhot water 20 minutes or more.
Filling:
- 2 oz cans Central Market Black Eyed Peas rinsed & drained, 15each
- 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
Instructions
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.
Cooking:
- 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. Enjoy!
Tried this recipe?Let us know how it was!