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.
Dough
Green Corn Filling
Red Beef Filling
Wrapping
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine masa harina, baking powder, and salt.
- 2
Add Shortening
Add the vegetable shortening to the dry mixture and mix until crumbly.
- 3
Add Liquid
Gradually add warm water or broth, mixing until a soft, pliable dough forms. You may need to adjust the liquid amount.
Green Corn Filling Preparation
- 4
Red Beef Filling Preparation
- 5
Cook Beef Mixture
In a skillet over medium heat, sauté chopped onion and minced garlic until translucent. Add ground beef, chili powder, cumin, and salt. Cook until beef is browned and cooked through.
Assembling Tamales
- 6
Soak Corn Husks
Soak corn husks in warm water for about 30 minutes until pliable.
- 7
Spread Dough
On a soaked corn husk, spread about 2 tablespoons of the dough into a rectangular shape.
- 8
Add Filling
Place 2 tablespoons of the desired filling (green corn or red beef) in the center of the dough.
- 9
Fold Tamale
Fold the sides of the husk over the filling, then fold the bottom up to secure.
- 10
Repeat
Repeat the process until all dough and filling are used.
Cooking Tamales
- 11
Prepare Steamer
In a large steamer pot, add water and bring it to a simmer. Line the steamer basket with leftover corn husks.
- 12
Steam Tamales
Place the tamales upright in the steamer, cover with a damp cloth, and steam for about 1 to 1.5 hours, or until the dough is firm and pulls away from the husk.
- 13
Serve
Remove tamales from the steamer and let them cool slightly before serving. Enjoy with salsa or your favorite sauce.
