Tamale Table Recipe
Choose from a selection of tamales with various fillings.
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Ingredients
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Tamale Dough
Filling Options
Method
Preparing the Dough
- 1
Soak the Corn Husks
In a large bowl, soak the corn husks in warm water for about 30 minutes until they are pliable.
- 2
Mix the Dough
In a large mixing bowl, whisk together masa harina, baking powder, and salt. Add the vegetable shortening and mix until crumbly. Gradually stir in the warm vegetable broth or water until the dough is soft and pliable, but not sticky.
Preparing the Fillings
- 3
Prepare Fillings
In separate bowls, prepare your filling options. Mix shredded chicken with spices if desired, mash black beans, crumble cheese, and chop green chilies and sautéed vegetables.
Assembling the Tamales
- 4
Shape the Tamales
Take a soaked corn husk and lay it flat. Spread about 1/4 cup of dough onto the center of the husk, leaving space at the edges. Add 2-3 tablespoons of your chosen filling on top of the dough.
- 5
Fold and Wrap
Fold the sides of the corn husk over the filling and then fold up the bottom. Place the tamale upright in a steamer basket. Repeat with remaining husks, dough, and fillings.
Cooking the Tamales
- 6
Steam the Tamales
Fill a large pot with water and bring to a simmer. Place the steamer basket with tamales into the pot, cover with a lid, and steam for about 1 to 1.5 hours, checking occasionally to ensure there's enough water.
