I have a dear friend that recently retired as H-E-B’s head nutritionist. Rose Benner was in charge of creating, testing and demonstrating recipes for all H-E-B’s. In a pinch late last night as I was searching for a recipe for Black-Eyed Pea Tamales, I texted Rosie to see if she had a recipe. This amazing woman sent me this recipe this morning. I ran out of time to format it in the recipe section before today’s newsletter came out, so here it is so you can still enjoy it.
Many thanks to Rosie and Happy New Year to all!!
3 1/2 c. Hill Country Fare Corn Masa Mix
3/4 c. Canola oil
1/2 c. Favorite Salsa like Tomatillo or Chipotle
3 1/2 c. Chicken or Vegetable Broth (hot)
1 T. Baking Powder
1 t. Salt
Mix in electric mixer to mash potato texture. Set aside.
1 bag Corn Shucks, soaked in hot water 20 minutes or more.
2 cans (15 oz each) Central Market Black Eyed Peas, rinsed & drained
1/2 c. Chopped canned Jalapenos, drained
1 c. Crumbled Cotija Cheese
1/2 c. Small diced Red Bell Pepper for color
Mix and season to taste with salt & pepper.
2 T. Masa mix spread 4 to 5 inch sq on corn shuck base. Leave 1/2 inch clear for masa expansion in cooking. Add 2T of filling down center and roll tamale. Fold tail under. Complete the 3 – 4 dozen.
Place in steamer pot or basket, tail end down) of pasta pot with enough water to avoid base of basket. Cover tightly, bring to boil, reduce to simmer and cook 2 hours (checking water level every 3o minutes) till masa peels away from corn shuck.