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Corn Tamales with Avocado-Tomatillo Salsa
Ingredients
  • subheading: For the tamales:
  • 18 dried corn husks, plus extra husks to make ties
  • 3 cups fresh or frozen corn kernels (thawed), divided
  • 2 cups masa harina
  • ½ cup lukewarm water
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 2 tablespoons diced yellow onion
  • ⅛ teaspoon red pepper flakes
  • subheading: For the salsa:
  • ¼ cup chopped avocado
  • 4 medium tomatillos, husked and chopped (about 2 cups)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro (coriander)
  • ½ teaspoon seeded, minced jalapeno pepper
  • ¼ teaspoon salt
Steps
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