Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 We've got a bunch of masa. We were going to make tamales but we can't find corn husks anywhere. Does anyone have a good crockpot recipe that would use the masa instead? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 You can use parchment paper as well, or banana leaves. But if you cant find corn husk, banana leaves would be rare too. Good Luck , " smartgirl27us " <thesmartfamily3 wrote: > > We've got a bunch of masa. We were going to make tamales but we can't > find corn husks anywhere. Does anyone have a good crockpot recipe > that would use the masa instead? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2006 Report Share Posted May 7, 2006 How about tamale pie? I normally use cornmeal, but the masa should work, I would think. Just be sure to mix it thoroughly with cold liquid from the recipe to get started. And keep in mind masa may cook much faster. I think it would be well worth a try--or you might even use half masa and half meal. Here's my recipe (this is for a large crockpot): Sheila's Adaptable Tamale in a Pot 3 c. yellow cornmeal, soak in 4 c. cold water while you prepare the other ingredients Dump the rest in the crockpot as you have it ready: 1 large onion, coarsely chopped handful garlic cloves, pressed 4 T. olive oil 3 c. whole kernel corn, frozen or straight off the cob 2 qts. chunked stewed tomatoes with juice 1 c. sliced olives 1 T. salt 2 tsp. paprika Add soaked cornmeal with as much of its water as will comfortably fit. The vegies on the bottom will help the cornmeal not to stick to the pot too much. Cook on low for 8 hours. Stir before serving. This is the basic recipe. Have fun with variations--if it sounds good, it probably will be. Here are a few ideas we've enjoyed... --if you don't have vegies, use one more cup cornmeal and another quart tomato (or increase water); increase seasonings to: 2 T. onion powder, 4 t. garlic powder, 4 t. paprika. --use 4 c. corn and omit olives. --add up to 2 c. bell pepper and 1/2 c. hot pepper chunks with vegies. Fresh or frozen is fine. Saute beforehand if you'd like. (This will decrease their volume.) --add 2 c. cooked beans (black, pinto, or kidney are all nice). You will probably have to reduce some other vegie (corn, onion, olive) to fit it all in the pot. --vary seasoning a bit. use what you like: i.e. cumin, oregano. Enjoy! , " smartgirl27us " <thesmartfamily3 wrote: > > We've got a bunch of masa. We were going to make tamales but we can't > find corn husks anywhere. Does anyone have a good crockpot recipe > that would use the masa instead? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 I just made this with a couple minor adjustments, and it was better than ever, so I wanted to post it. I (1)stirred the dry seasonings into the cornmeal before soaking, and (2)(accidentally!) cooked 10 hrs rather than 8--it turned out with more of a " crust " --very yummy. I'll adjust the recipe below... > > Sheila's Adaptable Tamale in a Pot > > Combine dry ingredients in medium-sized bowl: > 3 c. yellow cornmeal > 1 T. salt > 2 tsp. paprika > Soak in 4 c. cold water while you prepare the > other ingredients... > > Dump the rest in the crockpot as you have it ready: > 1 onion, coarsely chopped > handful garlic cloves, pressed > 4 T. olive oil > 3 c. whole kernel corn, frozen or straight off the cob > 2 qts. chunked stewed tomatoes with juice > 1 c. sliced olives > > Add soaked cornmeal with its water. The vegies on the bottom will help the cornmeal not to stick to the pot too much. Cook on low for 8- 10 hours. (Longer time will give more of a " crust " .) Stir before serving, if desired. > > This is the basic recipe. Have fun with variations--if it sounds > good, it probably will be. Here are a few ideas we've enjoyed... > > --if you don't have vegies, use one more cup cornmeal and another > quart tomato (or increase water); increase seasonings to: 2 T.onion > powder, 4 t. garlic powder, 4 t. paprika. > --use 4 c. corn and omit olives...or 4 c. cauliflower, 2 c. diced > carrots, omit corn and olives...or,... you get the idea : ) > --add up to 2 c. bell pepper and 1/2 c. hot pepper chunks with > vegies. Fresh or frozen is fine. Saute beforehand if you'd like. > (This will decrease their volume.) > --add 2 c. cooked beans before the cornmeal mixture (black, pinto, > kidney, lentils are all nice). This should just fit in a large pot-- > unless you've also added the extra peppers! > --vary seasoning a bit. use what you like: i.e. cumin, oregano. > > Enjoy! > > Quote Link to comment Share on other sites More sharing options...
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