Tamales

For the Filling

2 Tbl olive oil
1medium onion finely chopped
1small green pepper finely shopped
4garlic cloves chopped
1medium tomato peeled, seeded, and finely chopped
1 teaspoon EACH paprika, cumin, and salt
1/4 teaspoon or less red pepper flakes
1/4 teaspoon pepper
Shredded beef or chicken I use about 2cups

Sauté onion, pepper, garlic, and tomato with olive oil until well cooked and kind of thick
Add seasonings and meat.  Set aside


Masa dough

2 15 oz. can hominy untrained
1 1/4 cups masa Harina
1teaspoon baking powder
1/2 teaspoon salt
1/3 cup olive oil

In a medium mixing bowl measure masa harina, baking powder, and salt. Set aside. In food processor purée hominy with liquid
 until smoothed this and olive oil to masa mixture and mix well.

You can either use soaked (approx 1hour) corn husks or parchment paper. You basically add the masa dough to your corn hush or smear it on your parchment paper.  It needs to be about pancake thick. The purpose is to surround the meat with this dough. Then roll the corn husk adding others if needed until the meat is rolled up.  I fold the husk up from the bottom then tie with a strip of husk.

With the parchment you can go faster by laying our several squares of parchment,dropping the dough on and spreading it then drop a dollop of the meat mixture .  Then roll the parchment, tucking in the ends.  To cook set parchments in a steamer, (colander over boiling water with a lid on the colander.  Steam for about an hour so the masa dough can cook.  Set a timer to check so the water does not run out