Tamales Recipe
Choice of chile & cheese, chicken, beef, or pork covered with a choice of red or green sauce. (Chile & cheese is finished with melted cheese)
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Ingredients
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Tamale Dough
Filling Options
Sauce Options
For Assembly
Method
Preparing Tamale Dough
- 1
Mixing the Dough
In a large mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening or lard until fluffy. Gradually add the masa mixture to the shortening, alternating with the vegetable broth until a smooth dough forms.
- 2
Resting the Dough
Cover the bowl with a damp cloth and let the dough rest for at least 30 minutes to 1 hour.
Preparing Fillings
- 3
Choosing Your Filling
Select your desired filling: shredded chicken, beef, pork, or a mixture of roasted chiles and cheese. Ensure that all meat is cooked and shredded beforehand.
Assembling Tamales
- 4
Preparing Corn Husks
Drain the soaked corn husks and pat them dry. Lay one husk flat with the wider end facing you.
- 5
Filling the Tamale
Spread about 1/4 cup of the tamale dough onto the center of the husk, leaving about 1 inch of space at the top and bottom. Place 2 tablespoons of your chosen filling in the center of the dough.
- 6
Wrapping the Tamale
Fold the sides of the husk over the filling, then fold the bottom of the husk up to secure the filling inside. Repeat with remaining husks, dough, and filling.
Cooking Tamales
- 7
Steaming the Tamales
Place the tamales upright in a large steamer pot. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the dough pulls away easily from the husk.
- 8
Serving with Sauce
Serve the tamales hot, drizzled with either red or green sauce. For the chile and cheese version, top with additional shredded cheese and melt under a broiler if desired.
