Tamale Platter Recipe
A selection of our famous tamales.
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Ingredients
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Tamale Dough
Filling Options
Wrapping and Cooking
Serving Suggestions
Method
Preparing the Dough
- 1
Make the Dough
In a large bowl, combine masa harina, baking powder, and salt. Mix well. In a separate bowl, cream together vegetable shortening until fluffy. Gradually add the dry ingredients to the shortening, alternating with vegetable broth, until you achieve a smooth, pliable dough.
Preparing the Fillings
- 2
Prepare Fillings
While the dough is resting, prepare your desired fillings. You may use shredded chicken mixed with green salsa, black beans, cheddar cheese, and cooked corn. Ensure the ingredients are well combined.
Assembling Tamales
- 3
Soak Corn Husks
Soak corn husks in warm water for about 30 minutes to soften them. Drain and pat dry.
- 4
Fill the Tamales
Take a soaked corn husk and spread about 1/4 cup of the tamale dough onto the center of the husk. Add 2 tablespoons of your chosen filling on top of the dough. Fold the sides of the husk over the filling and then fold the bottom up to secure.
Cooking Tamales
- 5
Steam the Tamales
Place the tamales upright in a steamer pot. Cover and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.
Serving
- 6
Serve with Garnishes
Serve the tamales hot with a side of sour cream, chopped cilantro, and lime wedges for an added burst of flavor.
