Tamales Recipe
One Dozen Cooked, with Cheese and Sauce
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Ingredients
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Tamale Dough
Filling
Sauce
Others
Method
Preparing the Corn Husks
- 1
Soak Corn Husks
In a large bowl, submerge the dried corn husks in warm water for about 30 minutes until they are pliable. Drain and set aside.
Making the Tamale Dough
- 2
Mix Dry Ingredients
In a large mixing bowl, combine masa harina, baking powder, and salt.
- 3
Incorporate Shortening
Add the vegetable shortening to the dry ingredients and mix until the mixture resembles coarse crumbs.
- 4
Add Broth
Gradually add the vegetable broth, mixing until you have a smooth, spreadable dough. If the dough is too dry, add more broth one tablespoon at a time.
Filling the Tamales
- 5
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of tamale dough onto the center of the husk. Leave about an inch of space at the bottom and sides.
- 6
Add Filling
Place about 2 tablespoons of shredded cheese on top of the dough.
- 7
Fold and Secure
Fold the sides of the husk over the filling, then fold the bottom up to secure the tamale. Repeat with remaining husks and filling.
Cooking the Tamales
- 8
Prepare Steamer
Fill a large pot with water and place a steamer basket inside. Make sure the water does not touch the bottom of the steamer. Bring to a boil.
- 9
Steam Tamales
Arrange the tamales upright in the steamer basket. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.
Making the Sauce
- 10
Prepare Sauce Ingredients
In a saucepan, combine the dried red chili peppers, garlic cloves, and vegetable broth. Bring to a boil.
- 11
Blend Sauce
Reduce heat and simmer for 15 minutes. Remove from heat, let cool slightly, then blend until smooth. Season with salt to taste.
Serving
- 12
Plate and Serve
Once the tamales are done steaming, remove them from the steamer and unwrap. Serve warm with the chili sauce drizzled over the top.