Tamale Recipe
Make Tamale Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Wrapping
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine the masa harina, baking powder, and salt. Whisk them together until evenly mixed.
- 2
Incorporate Shortening
Add the vegetable shortening to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
- 3
Add Liquid
Gradually add the vegetable broth or water, mixing until a soft dough forms. You may need to adjust the amount of liquid slightly.
Filling Preparation
- 4
Combine Filling Ingredients
In a medium bowl, mix together the cooked shredded chicken, red enchilada sauce, shredded cheese (if using), and chopped cilantro. Stir until well combined.
Wrapping and Cooking
- 5
Soak Corn Husks
Soak the dried corn husks in warm water for about 30 minutes, or until they are pliable.
- 6
Assemble Tamales
Take a soaked corn husk and spread about 1/4 cup of dough onto the center, leaving space at the edges. Place 2 tablespoons of the filling on top of the dough.
- 7
Fold and Secure
Fold the sides of the husk inward over the filling and then fold the bottom up to secure it. Repeat until all dough and filling are used.
- 8
Steam Tamales
Place the tamales upright in a steamer basket. Steam for about 1 to 1.5 hours, or until the dough pulls away from the husk easily.