Tamales-dorados Recipe
(3) Tamales deep-fried or traditional topped with lettuce, red cabbage, tomato, sour cream. Served with salsa.
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.
Tamales
Method
Preparation
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes until they are pliable.
- 2
Make the Dough
In a large bowl, combine masa harina and vegetable broth. Mix well until a smooth dough forms. Add vegetable oil and mix until incorporated.
- 3
Assemble the Tamales
Take a soaked corn husk and spread about 2 tablespoons of dough onto the center, leaving space at the edges. Place 2 tablespoons of filling in the center of the dough and fold the sides of the husk over the filling, then fold up the bottom.
- 4
Steam the Tamales
Place the tamales upright in a steamer pot. Cover and steam for about 1 hour, or until the masa is firm and cooked through.
- 5
Deep-Fry (optional)
If you prefer deep-fried tamales, heat vegetable oil in a deep pan to 350°F (175°C) and fry the tamales until golden brown and crispy.
