Hot Tamales

• Corn Husks
• 3/4 C masa or corn meal
• 1 C boiling water
• 1 C cooked meat
• 1/2 small onion
• 1/2 small cerrano pepper
• 1 1/2 tsp chili powder
• 1/4 C meat broth
• 1 clove
• 1/2 bay leaf
• 1/2 tsp salt
• 1/2 tsp pepper
• cornstarch, if needed

1. Soak the husks in warm water.
2. Add boiling water to salt and corn meal to make a thick paste and cook at least 10 minutes, stirring constantly.
3. Cut the meat, onions and pepper into small pieces or grind them.
4. Add seasonings and broth and let simmer for a few minutes.
5. If the mixtures is watery, thicken with a little cornstarch.
6. Spread out two large corn husks.
7. Cover the center part of each with a 1/4" layer of corn meal paste.
8. Place two Tbsp of meat mixture in center.
9. Roll with husks on outside and tie lightly at the ends, using narrow strips of cooked husks.
10. Steam for one hour.

corn husks, corn meal, boiling water, cooked meat, onion, pepper, chili powder, meat broth, clove, bay leaf, salt, pepper, cornstarch

Taken from www.epicurious.com/recipes/member/views/hot-tamales-51619641 (may not work)