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Ash-lye-treated corn tamales with a distinctive flavor and tender texture from Guerrero. This traditional vegetarian family recipe preserves an ancient nixtamalization technique.
Place dried corn kernels in a large pot with 8 cups of water and add wood ash (or calcium hydroxide). Bring to a gentle simmer over medium-low heat, ensuring the mixture does not boil vigorously, and cook for 50–60 minutes until kernels are tender but not bursting.
Remove from heat and let the corn soak in the hot alkali solution for at least 6 hours, or overnight, allowing flavor development and full nixtamalization.
Wearing gloves, rinse the corn thoroughly under running water, rubbing off any loosened hulls. Drain well and transfer to a blender or food processor.
Gradually add salt and 1–2 cups of fresh water, blending the corn into a moist, slightly coarse masa dough. If the dough feels too dry, sprinkle in a little more water to achieve a spreadable but firm texture.
Soak the dried corn husks in warm water for 30 minutes, then pat them dry. Spread 2–3 tablespoons of masa onto the center of each husk, fold sides inward and bottom up to enclose.
Stand the prepared tamales upright in a steamer, cover with remaining husks or a damp towel, and steam on medium heat for 50–60 minutes, checking occasionally to maintain steady steam without drying out.
Allow tamales to rest outside the steamer for 10 minutes before unwrapping and serving to allow textures to set.
