I finally found a few recipes I'd try, and I made my first batch.
They weren't awful.
So when my husband got home, I made a second batch. And then a third. Each time, I figured out what I liked, what I didn't, and how I could make it better. Eventually, I figured out a filling I loved (this shredded beef recipe) and a masa recipe I loved. I had an arranged marriage for those two, and sparks flew. I have been making this recipe on the regular now, and I've even made a few bucks selling these little gems.
Fair warning: this recipe takes some time- to the tune of at least 24 hours in all. Be prepared...these guys are a labor of love, but oh so worth it!
What you'll need (to make around 5 to 6 dozen):
1 tbsp salt
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1 cup of vegetable oil
2-3 cups of chicken broth
dried corn husks
Some kind of filling (hey! What's this link doing here?)
The first thing you'll need to do is soak your corn husks in some hot water. It's best to do this overnight, but I've done it for as little as an hour before and was perfectly fine. You just need your husks to be pliable or else you're just going to have a big mess.
Obviously, you'll need to have your filling all ready to go, too.
I always, always, have the best help.
I like to slather mine in green sauce....
Now please never ever eat a tamale from a can again.