Tamales (2) Recipe
Homemade tamales served with side of mole verde, enchilada sauce, rice and beans.
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Ingredients
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Tamale Dough
Filling
Mole Verde
Sides
Method
Prepare the Tamale Dough
- 1
Mix Dry Ingredients
In a large bowl, combine masa harina, baking powder, and salt.
- 2
Incorporate Shortening
Add vegetable shortening to the dry ingredients, and mix until crumbly.
- 3
Add Broth
Gradually add chicken or vegetable broth, mixing until a soft dough forms.
Prepare the Filling
- 4
Cook Ingredients
In a skillet over medium heat, sauté onion and garlic until translucent. Add shredded chicken or vegetables, cumin, chili powder, and salt. Cook until heated through.
Assemble the Tamales
- 5
Prepare Corn Husks
Soak corn husks in warm water for 30 minutes, then drain.
- 6
Spread Dough
Take a soaked corn husk and spread about 2 tablespoons of tamale dough in the center.
- 7
Add Filling
Place a spoonful of filling on top of the dough.
- 8
Fold and Secure
Fold the sides of the husk over the filling and then fold up the bottom. Secure with a strip of husk if needed.
Cook the Tamales
- 9
Steam Tamales
Place tamales upright in a steamer pot and steam for about 1-1.5 hours, or until the dough is firm and pulls away from the husk.
Prepare Mole Verde
- 10
Serve
- 11
Plate Your Dish
Serve tamales with a side of mole verde, enchilada sauce, rice, and beans.
