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Ingredients
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Tamale Dough
Filling
Wrapping
Method
Tamale Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of masa harina, 1 tsp of baking powder, and 1 tsp of salt. Mix well.
- 2
Cream Shortening
In another bowl, beat 1 cup of vegetable shortening until light and fluffy.
- 3
Combine Mixtures
Gradually add the dry mixture to the creamed shortening, alternating with 1 cup of vegetable broth, mixing until a soft dough forms.
Filling Preparation
- 4
Prepare Filling
In a mixing bowl, combine 2 cups of fresh corn kernels, 1 cup of chopped green onions, 1 cup of chopped cilantro, 2 tbs of lime juice, and 1 tsp of salt. Mix well.
Assembling Tamales
- 5
Soak Corn Husks
Soak 12 pieces of corn husks in warm water for about 30 minutes until pliable.
- 6
Spread Dough
Take a soaked corn husk and spread about 2-3 tablespoons of tamale dough onto the center, leaving some space at the edges.
- 7
Add Filling
Place 1-2 tablespoons of the corn filling in the center of the dough.
- 8
Fold Tamale
Fold the sides of the corn husk over the dough and filling, then fold up the bottom. Secure with a strip of husk if needed.
Cooking Tamales
- 9
Prepare Steamer
Fill a large pot with water and place a steamer basket inside. Bring the water to a simmer.
- 10
Steam Tamales
Arrange the tamales upright in the steamer basket. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa pulls away easily from the husk.
