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Ingredients
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Tamal Dough
Filling
Side Dishes
Method
Prepare the Corn Husks
- 1
Soak the Corn Husks
Place the corn husks in a bowl of warm water and let them soak for about 30 minutes until they are pliable.
Make the Tamal Dough
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the masa harina, baking powder, and salt.
- 3
Add Wet Ingredients
Gradually mix in the vegetable broth and softened vegetable shortening until the dough is smooth and pliable.
Prepare the Filling
- 4
Combine Filling Ingredients
In a separate bowl, mix together the shredded cooked chicken, diced green chilies, and cheddar cheese.
Assemble the Tamal
- 5
Form the Tamal
Take a soaked corn husk and spread about 1/4 cup of tamal dough evenly over the husk, leaving space at the edges. Place 2-3 tablespoons of the filling in the center of the dough.
- 6
Fold and Secure
Fold the sides of the corn husk over the filling and then fold up the bottom to secure the tamal. Repeat with remaining dough and filling.
Cook the Tamales
- 7
Steam the Tamales
Place the tamales upright in a steamer pot and steam for about 1 hour, or until the masa pulls away from the husk easily.
Serve
- 8
Plate the Dish
Serve one tamal on a plate alongside 1 cup of cooked white rice and 1 cup of cooked black beans. Enjoy!
