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Ingredients
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Dough
Filling
Assembly
Method
Dough Preparation
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes until they are pliable. Drain and set aside.
- 2
Make the Dough
In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well. In a separate bowl, beat the vegetable shortening until fluffy. Gradually add the masa harina mixture and vegetable broth, mixing until a soft dough forms.
Filling Preparation
- 3
Prepare the Filling
In a bowl, combine the shredded cooked chicken, salsa verde, and cheddar cheese. Mix until evenly combined.
Assembly and Cooking
- 4
Assemble the Tamales
Take a soaked corn husk and spread about 2 tablespoons of the dough on the wide end of the husk. Place 2 tablespoons of the filling in the center of the dough. Fold the sides of the husk over the filling, then fold the bottom up to enclose the tamale. Repeat with the remaining husks, dough, and filling.
- 5
Steam the Tamales
Place the tamales upright in a steamer basket. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa is set and pulls away from the husk easily.
- 6
Serve
Once cooked, let the tamales cool for a few minutes before serving. Enjoy with additional salsa verde if desired.