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Ingredients
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Tamale Ingredients
Method
Tamale Preparation Directions
- 1
Prepare the Corn Husks
Soak the dried corn husks in warm water for about 30 minutes until they are soft and pliable. Drain and set aside.
- 2
Make the Dough
In a large mixing bowl, combine masa harina, baking powder, and salt. Mix well. Add lard or vegetable shortening and mix until crumbly. Gradually add chicken broth or water, mixing until a soft dough forms.
- 3
Prepare the Filling
If using meat, ensure it is cooked and shredded. You can use any filling of your choice such as cheese, beans, or vegetables. Mix the filling ingredients in a bowl and set aside.
- 4
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of masa dough onto the center, leaving space at the edges. Add about 2 tablespoons of your filling on top of the masa. Fold the sides of the corn husk over the filling and then fold the bottom up to secure it. Repeat with remaining husks and filling.
- 5
Steam the Tamales
Place a steamer basket in a large pot and fill the bottom with water. Arrange the tamales upright in the steamer, open side up. Cover with a damp cloth and steam over medium heat for about 1 to 1.5 hours, adding more water as necessary to keep the pot from drying out.
- 6
Check for Doneness
Tamales are done when the masa separates easily from the corn husk. If they are still sticking, steam for an additional 15 minutes.
- 7
Serve
Once done, remove tamales from the steamer and let them cool slightly before serving. Enjoy with salsa or your favorite sauce.