I cooked these with one open end for a drier consistency because I was serving it with a cream based sauce and I wanted it to function more like corn bread as a textural component.
Looking back, I missed the luxuriousness of a moist tamal even if the oozing grease is the antithesis to a light seafood course.
One could close both ends of the corn husk or cook in a folded banana leaf for more moist results. One could also add more oil.
I dig the swine, but not so for some dinner guests so I tried this concoction and I was pleased enough with the results to replicate them.
These were served with a coconut corn lobster sauce in which the lobster was also poached, along with a seared scallop.
I mixed 3 cups of Masa Harina with 2.5 cups of broth and 1 cup of oil. I say broth and oil because you can use whatever you want.
Traditional recipes call for lard (pork fat) but I learned Chef Laura at El Tabano in Tulum Mexico corn oil was a great substitute and by the same token, I figured coconut oil would be as well.
Since I was serving a coconut corn sauce, I didn't see the problem and lucky for me, I only had coconut oil in the pantry so decision making was easy.
For the broth I used fresh coconut water.
Since I was already over reaching, I decided to put some squash in the mix.
Initially I was going to grate it, but wised up at first knuckle slice and boiled then pureed about 1/4 cup and added to the mix for some sweetness.
Approximately 1 teaspoon of salt, pepper, cumin, and onion powder finishes the ingredients.
First place the dry ingredients in a mixing bowl (thank you Kitchen Aid).
Pour in the hot broth and mix, then slowly add the oil. I let this mix run for about 10 minutes and it reached a consistency that was really easy to work with.
I've had traditional masa doughs get runny and over worked on me more easily.
When done fill the tamale wrapper of your choice with the dough and place in the steamer.
Remember to soak your corn husks for an hour or so to make them pliable. Banana leaves can be run over an open flame to increase their pliability.
I didn't stuff these but it's easy enough to do - just place a dollop of the dough on the corn husk or banana leaf, then a heaping teaspoon of filling, then wrap it up. The dough almost always covers wrapping mistakes.