Hot Tamales Recipe

Time2h

Serves10

Spicy tamales filled with seasoned meat.

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.

1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes until they are pliable. Drain and set aside.
2
Make the Filling
In a skillet over medium heat, cook the ground meat until browned. Drain excess fat. Add onion, garlic, chili powder, cumin, salt, black pepper, and jalapeño. Cook until the onion is soft. Stir in cilantro and remove from heat.
3
Prepare the Tamale Dough
In a large bowl, mix masa harina, baking powder, and salt. In another bowl, beat the shortening until fluffy. Gradually add the masa mixture and chicken broth, mixing until a soft dough forms.
4
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of tamale dough in the center. Add 2 tablespoons of the meat filling on top. Fold the sides of the husk over the filling, then fold the bottom up to secure.
5
Steam the Tamales
Place the tamales upright in a steamer pot. Steam over boiling water for about 1 to 1.5 hours until the dough is firm and pulls away from the husk.