Tamales Recipe
chicken tamale with green sauce or pork tamale with red sauce. choose two 14.00 • choose three 16.25
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Ingredients
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Tamale Dough
Chicken Filling with Green Sauce
Pork Filling with Red Sauce
For Assembling
Method
Tamale Dough Preparation
- 1
Soak Corn Husks
In a large bowl, soak the corn husks in warm water for at least 30 minutes until pliable.
- 2
Mix Dry Ingredients
In a mixing bowl, combine masa harina, baking powder, and salt.
- 3
Cream Shortening
In another bowl, beat the vegetable shortening until fluffy.
- 4
Combine Mixtures
Gradually add the dry ingredients to the creamed shortening, alternating with the chicken or pork broth, mixing until well combined and smooth.
Chicken Filling with Green Sauce Preparation
- 5
Pork Filling with Red Sauce Preparation
- 6
Mix Filling Ingredients
In a bowl, combine the shredded pork, red salsa, smoked paprika, and salt. Mix well.
Assembling Tamales
- 7
Prepare Corn Husks
Drain and dry the soaked corn husks. Lay one husk flat and spread about 1/4 cup of tamale dough in the center.
- 8
Add Filling
Place 2 tablespoons of your chosen filling (chicken or pork) on top of the dough.
- 9
Fold Tamales
Fold the sides of the corn husk over the filling, then fold the bottom up to enclose the filling. Tie with a strip of corn husk if desired.
Cooking Tamales
- 10
Steam Tamales
Place the tamales upright in a steamer basket. Cover with a damp cloth and steam for about 1.5 to 2 hours, or until the masa separates easily from the husk.
