Chai Masala Tamales From Masala y Maiz

Place the corn leaves in a large container and top them with hot water, place a heavy plate on top to keep them submerged. Keep them in water for half an hour and drain when you are ready to fold the tamales. (If you are using banana leaves cut them into 20cm squares, then over a medium low flame place the leaves directly until they become shiny, this process will make them malleable.)

In a mixing bowl place the masa, add the liquid, and work with your hands until you are able to work any lumps and have a smooth mix

Add the melted butter and mix well until you have a uniform dough again.

Add the sugar and chai masala, chopped pecans and mix well.

This dough should taste too sweet. In the process of steaming the dough, the sweetness will lose potency.

Following the natural fold of the totomoxtle, open the leaf and place the dough closer to the thicker part (bottom) of the leaf. If you are going to fill them with something, this is the moment, place the filling in the middle of the tamal.

To wrap, fold one side of the leaf over the tamal mix, then the other over the side you just folded and to finish fold the pointy side of the leaf towards the thicker end.

Test Kitchen Notes: Arrange the tamales upright in a steamer basket (open side up if using corn husks), making sure they’re snug but not packed too tightly. Add water to the bottom of the pot, making sure it doesn’t touch the tamales, then cover with a lid. Steam over medium heat for around 45 minutes, checking occasionally to make sure the water hasn’t evaporated. You’ll know they’re done when the dough feels firm to the touch and easily pulls away from the leaf without sticking.