Tamale Dough
Yield
1 batchPrep
30 minCook
0 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
chili colorado
|
* |
| 10 | ounces |
corn kernels, canned
frozen, whole, thawed |
|
| 1 | can |
hominy, whole, canned
|
* |
| ¾ | cup |
vegetable shortening
|
*
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 ½ | cups |
cornmeal
white |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
chili colorado
|
* |
| 289 | ml/g |
corn kernels, canned
frozen, whole, thawed |
|
| 1 | can |
hominy, whole, canned
|
* |
| 177 | ml |
vegetable shortening
|
*
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 591 | ml |
cornmeal
white |
|
Directions
In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.)
In a large bowl, combine the puréed chili mixture, the shortening, the salt, the baking powder, and the cornmeal.
Mix dough until smooth. (Therecipe says to use an electric mixer, but I found it easier to just use a spoon.)
