Tamal (2) Recipe
Corn Husks Spread with Corn Dough and Wrapped with Meat Filling, Garnished with Mole Sauce
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Ingredients
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Corn Dough
Meat Filling
Assembly
Method
Prepare the Corn Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine masa harina, baking powder, and salt.
- 2
Incorporate Shortening
Add the vegetable shortening to the dry ingredients and mix until crumbly.
- 3
Add Liquid
Gradually add vegetable broth or water and mix until a soft, pliable dough forms. Set aside.
Prepare the Meat Filling
- 4
- 5
Combine Ingredients
In a bowl, mix the shredded meat with sautéed onion and garlic, cumin, chili powder, salt, and pepper until well combined.
Assemble the Tamales
- 6
Prepare Corn Husks
Take a soaked corn husk and lay it flat. Spread about 2 tablespoons of corn dough in the center.
- 7
Add Filling
Place a tablespoon of the meat filling on top of the dough.
- 8
Wrap
Fold the sides of the husk over the filling, then fold the bottom up to enclose the filling. Repeat with remaining husks.
Cook the Tamales
- 9
Steam
Place the tamales upright in a steamer pot. Cover and steam for about 1 hour, or until the masa easily separates from the husk.
Serve
- 10
Garnish and Enjoy
Serve tamales warm, garnished with mole sauce.
