The name of this is a bit of a tongue twister I know, but these tamale-like treats are a Guatemalan tradition around the holidays that are well worth the work. (I just now am getting around to posting about them.) I have now made them 3 years in a row and feel confident enough to post this family recipe. Concepcion, or Concha for short, was my husband’s grandmother, an Italian woman married to a Guatemalan. She taught my mother-in-law how to make these and she recently passed the recipe on to me. We ate them this year on Christmas eve with black beans and hot chocolate! These can be made ahead of time and re-heated for an event, or even frozen.
- 1 package of Corn Husks (about 20)
- Masa Harina (found in Mexican food stores)
- 2 cups of Oaxacan Cheese (or Jack if you can’t find it)
- 2/3 cup of black olives
- 2 onions
- 8 cloves of garlic
- 2 Tbs. dried oregano
- 2 tsp. olive oil
- 3/4 tsp cayenne
- pinch of salt
- 2 tsp. cumin
- 1 can drained whole kernel corn
- 2 4oz cans of green chilis
Soak the corn husks in water for 2 hours. Enlist help if you can to rinse off the husks with water and clean them off. Grate the cheese or dice it into tiny cubes and set aside. Make the masa harina according to the directions on the package for 16 tamales. Add all the ingredients to the masa mixture and mix. Roll the dough into little balls that fit into your fist.
Put the ball onto the smooth side of the corn husk near the upper half. Fold them up and tie with extra corn husk strands. Tie a strand onto the pot for good luck and then steam for 1.5 hours!! Open and serve with green salsa and black beans.