Hot Tamales Recipe
Served with spicy chili ladled on top.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hot Tamales Ingredients
Method
Hot Tamales Directions
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften them.
- 2
Make the Tamale Dough
In a large bowl, beat the vegetable shortening until fluffy. Gradually add the masa harina, chicken broth, salt, and mix until a soft dough forms.
- 3
Prepare the Filling
In a separate bowl, combine the ground meat, chili powder, cumin, salt, and pepper. Mix well.
- 4
Assemble the Tamales
Take a corn husk, spread a layer of tamale dough (about 2 tablespoons) on the husk, add a spoonful of the meat filling, and fold the husk over to enclose the filling. Repeat with remaining husks and filling.
- 5
Steam the Tamales
Place the tamales upright in a steamer basket. Cover and steam for about 1 hour, or until the masa is firm and cooked through.
- 6
Serve
Serve the hot tamales warm, ladled with spicy chili on top.