Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tamale Dough
Chicken Filling
Other
Method
Prepare Corn Husks
- 1
Soak the Corn Husks
Place the corn husks in a large bowl and cover them with warm water. Let them soak for about 30 minutes until they are soft and pliable.
Make the Chicken Filling
- 2
Sauté Ingredients
In a skillet over medium heat, add a tablespoon of oil. Sauté the chopped onion and minced garlic until the onion is translucent, about 5 minutes.
- 3
Make the Tamale Dough
- 4
Mix Dry Ingredients
In a large mixing bowl, combine the masa harina, baking powder, and salt.
- 5
Incorporate Shortening
Add the vegetable shortening to the dry mixture and use your hands or a pastry cutter to mix until crumbly.
- 6
Add Chicken Broth
Gradually add the chicken broth to the dough mixture, mixing until a soft dough forms.
Assemble Tamales
- 7
Form Tamales
Take a soaked corn husk and spread about 1/4 cup of tamale dough in the center. Place 2 tablespoons of chicken filling on top of the dough. Fold the sides of the husk over the filling and then fold the bottom up to secure it.
- 8
Repeat Process
Repeat this process until all dough and filling are used.
Cook Tamales
- 9
Prepare Steamer
Fill a large pot or steamer with water and bring it to a boil. Place a steaming rack inside the pot.
- 10
Steam Tamales
Arrange the tamales upright in the steamer, cover with a damp cloth, and steam for about 1.5 to 2 hours, or until the masa pulls away easily from the husk.
