Tamales Recipe
sweet corn sauce, fresh pico de gallo, chipotle-lime sour cream
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Ingredients
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Tamale Dough
Sweet Corn Sauce
Pico de Gallo
Chipotle-Lime Sour Cream
Method
Tamale Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine the masa harina, baking powder, and salt.
- 2
Incorporate Shortening
Add the vegetable shortening to the dry mixture and mix well using your hands or a pastry cutter until crumbly.
- 3
Add Wet Ingredients
Gradually pour in the vegetable broth while mixing until a soft dough forms. Fold in the corn kernels until evenly distributed.
- 4
Soak Corn Husks
Soak corn husks in warm water for about 30 minutes to soften them for wrapping.
Tamale Assembly
- 5
Prepare the Tamales
Take a soaked corn husk and spread about 2 tablespoons of the tamale dough onto the center of the husk. Roll the husk tightly around the dough and fold the bottom up to secure it.
- 6
Repeat Assembly
Continue assembling tamales until all dough is used.
Cooking the Tamales
- 7
Steam Tamales
Place the tamales upright in a steamer basket. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa separates easily from the husk.
Sweet Corn Sauce Preparation
- 8
- 9
Blend Sauce
Add heavy cream, salt, and black pepper to the corn. Bring to a simmer, then blend until smooth. Adjust seasoning as needed.
Pico de Gallo Preparation
- 10
Combine Ingredients
In a bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let sit for 15 minutes for flavors to meld.
Chipotle-Lime Sour Cream Preparation
- 11
Mix Sour Cream
In a small bowl, combine sour cream, minced chipotle, lime juice, and salt. Mix until smooth and well combined.