Classic Tamales Recipe
fresh corn, beef, chicken, or pork
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Ingredients
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Dough
Filling
Wrapping
Method
Dough Preparation
Prepare the Corn Husks
Soak the corn husks in warm water for 30 minutes to soften them, then drain and set aside.
Mix the Dough
In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening until fluffy. Gradually add the masa harina mixture to the shortening, alternating with warm water or chicken broth, until a soft dough forms.
Knead the Dough
Knead the dough for about 2-3 minutes until it is smooth and pliable. Set aside.
Filling Preparation
Cook the Filling
In a skillet over medium heat, add a little oil and sauté the chopped onion until translucent. Add minced garlic, cumin, and chili powder, cooking for another minute. Then, add the shredded meat and chicken broth, stirring to combine. Cook until heated through. Season with salt and black pepper to taste.
Assembling and Cooking
Assemble the Tamales
Place a softened corn husk on a flat surface. Spread about 1/4 cup of the dough onto the center of the husk, leaving space at the edges. Add 2-3 tablespoons of the filling on top of the dough. Fold the sides of the husk over the filling and then fold the bottom up to secure.
Check for Doneness
The tamales are done when the dough pulls away from the husk easily. Let them rest for a few minutes before serving.