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Ingredients
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Tamale Dough
Beef Filling
Method
Preparing Corn Husks
- 1
Soak Corn Husks
In a large bowl, soak the corn husks in warm water for at least 30 minutes to soften them. This will make them pliable for wrapping the tamales.
Making Beef Filling
- 2
Cook the Beef Mixture
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon.
- 3
Season the Beef
Stir in the diced tomatoes, chili powder, cumin, salt, black pepper, and minced jalapeño. Reduce heat and simmer for about 10 minutes, allowing the flavors to meld. Remove from heat and let cool.
Making Tamale Dough
- 4
Prepare the Masa
In a large mixing bowl, combine the masa harina, baking powder, and salt. Mix well.
- 5
Incorporate Shortening and Broth
In another bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture, alternating with the chicken broth, mixing until smooth and combined.
Assembling Tamales
- 6
Fill and Wrap Tamales
Take a soaked corn husk and spread about 1/4 cup of masa dough onto the center. Place 2 tablespoons of beef filling on top of the masa. Fold the sides of the husk in towards the center, then fold the bottom up to seal. Repeat with remaining husks and filling.
Cooking Tamales
- 7
Steam the Tamales
Place the tamales upright in a large 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 cooked through.
- 8
Serve
Once cooked, remove the tamales from the steamer and let them cool slightly before serving. Enjoy with your favorite salsa or hot sauce!