BaltimOregon to Maine

Then we soaked dried corn husks for five minutes before spread their surface with the risen masa dough. Be sure to get extra wide, unbroken husks, simply wrapped in cellophane in a stack of five dozen, from your local Mexican store.

The grocery store ones are often cracked and too small to properly wrap. You can also substitute banana leaves, parchment paper or even aluminum foil for the husks. Then you just spread the dough across the top half of the husk and put a tablespoon or so of your filling in its middle. We used shredded chicken and pork with the two salsa and made a third Rajas-style one (my new favorite!) with sliced poblano pepper strips and fresh tomatoes, chopped onions, jack cheese and a sprinkle of the aromatic herb, epazote (found in Mexican stores, it cancels out the gas-creating properties of cooked beans). I want to grow the stuff in our garden (hey, Michael Pollan does). Mexican food goddess Diana Kennedy has a “Tamales Con Rajas Y Queso” recipe I’d like to try.

The hour and a half the tamales had to steam went by faster than we expected. We actually all had time to try some before the four hours were up. Everyone went home with a bag of tamales to share, and we still managed to raise money for the new free community dinners planned for low-income residents in South Corvallis. Using a church kitchen meant we couldn’t serve alcohol, so I made the traditional beverages of tart Jamaica (hibiscus) tea and limonada instead. Now I just need to practice making tamales again at home. But the process was definitely demystified. You just need a posse of folks to help you fill and wrap. (See Maria Ortiz’s tamale recipe below):

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