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Ingredients
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Tamale Dough
Filling
Wrapping
Method
Preparing Corn Husks
- 1
Soak Corn Husks
Place the corn husks in a bowl of warm water for about 30 minutes to soften them. Drain and set aside.
Making Tamale Dough
- 2
Mix Dry Ingredients
In a large bowl, combine masa harina, baking powder, and salt.
- 3
Add Shortening
Add the vegetable shortening to the dry ingredients and mix with your hands or a mixer until the mixture is crumbly.
- 4
Incorporate Liquid
Gradually add the warm water or broth, mixing until a smooth dough forms. It should be soft but not sticky.
Preparing Filling
- 5
Combine Filling Ingredients
In a separate bowl, mix the shredded cooked chicken, red salsa, and cheddar cheese until well combined.
Assembling Tamales
- 6
Spread Dough on Corn Husk
Take one soaked corn husk and spread about 1/4 cup of the tamale dough on the wide end, leaving a border around the edges.
- 7
Add Filling
Place about 2 tablespoons of the filling mixture in the center of the dough.
- 8
Fold and Wrap
Fold the sides of the corn husk over the filling and then fold the bottom up to enclose the tamale. Repeat with remaining husks and dough.
Cooking Tamales
- 9
Prepare Steamer
Fill a large steamer pot with water and bring it to a boil. Place a steaming rack inside.
- 10
Steam Tamales
Place the tamales upright in the steamer, cover with a wet cloth, and steam for about 1 to 1.5 hours, or until the dough pulls away from the husk easily.