-=> Quoting Dale Shipp to Jim Weller <=-

 DS> Brand name is La Preferida.

I googled. They don't seem to be available in Canada at retail chain
stores. Some e-company wants $49 for a 6 pack of 15 oz cans!

There are a few retailers that sell frozen tamales in a handful of
major southern cities.

But nothing affordable and convenient here. So, like I said
yesterday, I should round up some corn husks (or banana leaves) and
make some from scratch.

Next challenge: there is no masa harina (or grits or hominy)
available for sale in Yellowknife, just cornstarch and yellow
cornmeal.

I guess I'll grind yellow cornmeal into flour in my spice grinder a
quarter cup at a time. There are also Asian wrapped meat fillings in
steamed dough that use rice which are similar in principle, that are
doable.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filipino Tamales
 Categories: Filipino, Pastry, Filling, Chicken, Pork
      Yield: 8 dozen

           DOUGH:
      2    Coconut, grated
      2 c  Rice flour
      3 tb Lard or cooking oil
      1 ts Salt
      1 ts Monosodium glutamate
           WRAPPING:
           Banana leaves wilted over
           Fire
           String for tying
           FILLING:
      3 tb Lard or cooking oil
      3    Cloves garlic, crushed
      1    Onion, minced
      1 c  Cooked pork, cubed
      1 c  Cooked chicken, cut into
        sm Pieces
      1 c  Ham, cubed
      1 c  Chopped peanuts
      1 ts Salt
      1 ts Monosodium glutamate
      2 ts Black pepper
      3    Hard-cooked eggs, sliced
           Into strips
 
  Extract pure coconut milk. Set aside. Add water to pulp and make a
  second extraction. Put rice flour in a big pan and pour 3 cups
  diluted coconut milk, salt, and MSG and cook over slow fire,
  stirring constantly to prevent lumping. When mixture starts to
  thicken, add pure coconut milk, and continue stirring until dough
  is done. Remove from fire. Add 3 tbsp lard or cooking oil, then
  set dough aside.
  
  In a skillet, heat 3 tbsp lard or cooking oil. Brown garlic and
  onions. Add pork, chicken, ham, peanuts, salt, MSG, and pepper.
  Cook for a few and then remove from fire.
  
  Place 1 tbsp cooked dough on one piece of banana leaf. Flatten the
  dough and spread over it 1 tbsp of filling. Top with egg strip and
  then fold dough over filling. Fold banana leaf over dough and tie
  securely, but not tightly, with string. Place tamales in steamer
  and steam for 30 minutes.
  
  Bing Salacup
 
MMMMM

Cheers

Jim
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