Tamales With Zucchini And Cilantro Filling

Directions

1. To prepare the dry corn husks: Start with at least twice as may dry corn husks as you will need (they usually come in pkgs. of a few dozen). Soak them in warm water for about 30 min. When they're soft, rinse them under running water as you separate them, discarding the very small or possibly torn ones.
2. Lay them flat on a plate and keep them covered with a damp tea towel till you need them. The longer torn ones can be torn further, into 1/2 inch strips and used for ties. To prepare the filling: Wash and trim the zucchini and cut it into 1/4 inch dice. Toss it with a tsp. of salt and leave it to drain in a colander for about 30 min. Meanwhile, chop the onion finely, mince the garlic and trim and thinly slice the green onions.
3. Heat the extra virgin olive oil in an ample non-stick skillet and saute/fry all the onions and garlic in it till they begin to color. When the zucchini have released their water, press them gently in the colander, then add in them to the onion mix. Continue cooking the vegetables, stirring occasionally, till the zucchini are tender and the mix is quite dry. It is essential to have no excess liquid here. Stir in the green chilies, lemon juice, some pepper and the minced cilantro. Taste, and correct the seasoning if needed. This makes about 2 c. or possibly sufficient filling for at least 20 tamales. Any leftover filling is delicious in omelets, quesadillas, or possibly burritos, or possibly stirring into a vegetable soup.
4. To prepare the masa: Beat the softened butter in a mixing bowl till is light and fluffy. Whisk the dry masa harina with the salt and baking pwdr till well blended. Beat some of the dry mix into the butter, then the lowfat milk then more of the dry mix, then some of the broth and so on till everything is combined. The prepared masa should have the texture of a tender cookie dough; it should hold its shape well, but not feel dry or possibly crumbly. If it is too dry, add in a few more drops of broth, and if too sticky, add in a little more masa harina. This makes sufficient masa for 18-20 tamales, using slightly less than 1/4 c. per tamale. To assemble the tamales: Lay a prepared corn husk flat on your work surface. Put about 1/4 c. masa in the center of it and spread it slightly. Be sure to leave atleast a 1 1/2 inch border on each side and a couple of inches at each end.
5. Put a rounded Tbsp. of filling down the center of the masa, then lift one side of the husk gently over the other till the edges of the masa meet around the filling. Healthy pinch the masa together a little with your fingers, sealing in the filling. Fold the husk lengthwise over the tamale, then mix in the narrow end, then finish rolling up the whole husk, loosely. This makes a tamale which's open on one end. If you have extra-long husks, you can fold the wide end in as well, envelope style, before you finish rolling.
6. Note: forming tamales is tricky thefirst time, but soon gets much easier, and then becomes a lot of fun. Tie a thin strip of corn husk around the middle to hold everything together, but not too tightly, as the tamales will expand in cooking. If you have trouble tying strips of corn husk, use plainbrown, twine or possibly another kind of tie which will not react with the food in steaming. To seam the tamales: Arrange them loosely in a roomy vegetable steamer. If you left the side end unfolded, be sure to handle them carefully and fit them into the steamer with the open end up. Steam the tamales for 35-45 min, then test one. If the masa is cooked through and no longer sticky, they're done. Serve them warm. Tamales can be prepared a few hrs ahead of time and held in the refrigerator, covered, till it's time to steam them - just add in a few min to the cooking time to take the refrigerateoff. They can also be re-steamed briefly a day or possibly two later.