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Ingredients
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Tamale Dough
Beef Filling
Chili Topping
Corn Chips
Method
Tamale Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine masa harina, baking powder, and salt. Mix well.
- 2
Add Shortening
Cut in the vegetable shortening until the mixture resembles coarse crumbs.
- 3
Incorporate Liquid
Gradually add warm water or broth, mixing until a soft dough forms. Set aside.
Beef Filling Preparation
- 4
Cook Beef
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- 5
- 6
Season Filling
Stir in chili powder, cumin, salt, and black pepper. Mix well.
- 7
Add Broth
Pour in the beef broth and simmer for about 10 minutes, allowing the flavors to combine.
Chili Topping Preparation
- 8
Combine Ingredients
In a saucepan, combine the drained kidney beans, diced tomatoes, chili powder, garlic powder, onion powder, salt, and black pepper.
- 9
Simmer Chili
Heat over medium heat until warmed through, about 5-7 minutes. Set aside.
Corn Chips Preparation
- 10
- 11
Fry Tortillas
Cut corn tortillas into triangles. Fry in hot oil until golden brown and crispy, about 2-3 minutes per side.
- 12
Drain Chips
Remove chips and drain on paper towels. Season with salt to taste.
Assemble Tamales
- 13
Prepare Corn Husks
Soak corn husks in warm water for 30 minutes until pliable.
- 14
Fill Tamales
Take a soaked corn husk, spread a portion of tamale dough (about 2-3 tablespoons) onto the husk, add a spoonful of beef filling, and fold the sides in, then fold the bottom up.
- 15
Steam Tamales
Place tamales upright in a steamer basket and steam for about 1 hour, or until the dough is firm and cooked through.