Matt Miller from Good Golly Tamales came on the show to show us how he makes his delicious tamales.
For about 34 tamales:
12 C masa harina
1 T cayenne
2 T salt
2 T baking powder
Mix these together with a whisk.
Next in a separate bowl beat 4 C shortening with an electric mixer until fluffy ( about 2-4 minutes).
Slowly add the masa to the shortening using the mixer. Dough should be crumbly with no lumps.
Finally, gradually add 7 C of vegetable or chicken broth while mixing dough with your hand. Make sure to have no dry pockets. If you have an ice cream scoop you can make even portions on a tray.
Pat dough onto steamed corn husks to appear like pancakes. Use any filling your heart desires! We precook our filling. Bring the sides of the dough together around the filling with the husk. Pinch the bottom of the husk after it is wrapped around the tamal and fold the tail up to the middle to close the bottom.
Stack the tamales vertically into a steamer with the open end up. Steam for 1 hour. A penny in the bottom of the pot will rattle and let you know that there is still water in the pot. Keep the lid tight and do not remove until the tamales are done. They will firm up if you Let them cool with the lid removed for about 20 minutes.
If you're interested in attending CAC Beardsley Community Farm's 6th Annual Benefit: Snow Day, here's some more information they provided to WBIR 10News:
The 6th annual Snow Day, a CAC Beardsley Community Farm Benefit, will be hosted at Barley's Taproom and Pizzeria at 7 pm on Friday, January 24th, 2014. CAC Beardsley Community Farm is Knoxville's only urban demonstration farm that helps get fresh, healthy, local food to Knoxville's under-served communities.
Pre-ordered tickets on Brown Paper Tickets: $10 for soup AND admission.
At the door: $10 admission, plus $5 for soup
Feel free to check out their website.