I know, the idea of simple + tamale in the same sentence seems like an oxy moron. But honestly, tamales are just a series of steps. My mom came across this recipe and we decided to spruce it up a bit - swapping the chicken and usual cheese for artichokes and gouda. Best part is they can be frozen and reheated for emergency lunch or dinner!
yield: 12 tamales
14 large corn husks
1 1/2 cup gouda
1 cup artichokes
1/2 cup chopped cilantro
1 cup bottled green salsa
1 cup chicken or vegetable broth
2 cups self rising masa or regular masa + 1/2 tsp baking powder
enchilada sauce (for garnish)
Soak corn husks at least 30 minutes in warm water before beginning. They must be soft and pliable. Take out 2 husks and tear into thin strips. You will need 24 strips total as these will be used to tie the husks closed. Tie 2 strips together with a small knot on one end.
Mix all ingredients (except salsa and broth) in a large bowl. Add salsa and broth 1/2 cup at a time until moistened but not too runny.
Lie a corn husk flat on a work surface. Place 1/2 cup of tamale mixture at the center top of the husk (the wide side of the triangle). Fold the 2 sides in and fold the point end up. Using the husk ties, tie the tamale in the center and clip any long ends. Repeat with the remaining tamales.
Add an inch of water into a large pot with a steamer basket insert. Bring to a boil and add steamer basket with tamales placed standing up. Steam for 25 minutes. Remove basket and rest for 5 minutes.