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Ingredients
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Dough
Filling
Wrapping
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine masa harina, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
- 2
Cream Shortening
In a separate bowl, beat the vegetable shortening until it’s fluffy. This helps create a light texture in the dough.
- 3
Combine and Knead
Gradually add the dry mixture to the creamed shortening, alternating with warm water or broth. Knead until the dough is smooth and pliable, about 5-7 minutes. If the dough is too dry, add more water or broth, one tablespoon at a time.
Filling Preparation
- 4
Assembling Tamales
- 5
Soak Corn Husks
Soak the corn husks in warm water for at least 30 minutes until they are pliable. This will make them easier to wrap.
- 6
Spread Dough
Take a soaked corn husk, and with a spatula or your hands, spread about 1/4 cup of the masa dough onto the center of the husk, leaving about 1 inch from the bottom and sides.
- 7
Add Filling
Place about 2 tablespoons of the chicken filling in the center of the dough.
- 8
Fold and Wrap
Fold the sides of the corn husk over the filling, then fold the bottom up to secure the filling inside. Repeat with remaining husks and ingredients.
Cooking Tamales
- 9
Prepare Steamer
Fill a large steamer pot with water and bring it to a simmer. Place a steamer basket inside the pot.
- 10
Steam Tamales
Stand 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.
- 11
Cool and Serve
Once cooked, let the tamales cool for a few minutes before serving. Enjoy with additional salsa or toppings as desired.