Tamal Rojo Especial Plt Recipe
Make Tamal Rojo Especial Plt Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Wrapping
Method
Dough Preparation
- 1
Mix the Dry Ingredients
In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well until evenly distributed.
- 2
Add Shortening
Add the vegetable shortening to the dry mixture. Using your hands or a pastry cutter, work the shortening into the masa until the mixture resembles coarse crumbs.
- 3
Add Warm Water
Gradually add warm water to the masa mixture, stirring continuously until a soft dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
- 4
Knead the Dough
Knead the dough gently for about 2-3 minutes until smooth and pliable. Cover with a damp cloth and let rest for 30 minutes.
Filling Preparation
- 5
Prepare the Filling
In a medium bowl, combine the cooked shredded pork, red salsa, queso fresco, and chopped cilantro. Mix until everything is well incorporated.
Assembly and Cooking
- 6
Prepare Corn Husks
Soak the dried corn husks in warm water for about 30 minutes until they become pliable. Drain and pat dry.
- 7
Assemble the Tamales
Take one corn husk and spread about 1/4 cup of masa dough into a rectangle in the center of the husk, leaving space at the edges. Place about 2 tablespoons of the pork filling in the center of the masa. Fold the sides of the husk over the filling, then fold the bottom of the husk up to secure the tamale. Repeat with remaining husks, masa, and filling.
- 8
Steam the Tamales
Place the assembled tamales upright in a steamer pot. Cover with a damp cloth and steam over medium heat for about 1 to 1.5 hours, or until the masa is firm and separates easily from the husk.
- 9
Serve
Remove tamales from the steamer and let them cool slightly. Serve warm with additional salsa on the side.
