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Ingredients
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Tamale Dough
Filling
Assembly
Method
Tamale Dough Preparation
- 1
Prepare the Corn Husks
Soak the dried corn husks in warm water for at least 30 minutes to soften them. This will make them easier to work with when assembling the tamales.
- 2
Mix the Dry Ingredients
In a large bowl, combine the masa harina, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
- 3
Cream the Shortening
In another bowl, beat the vegetable shortening until it is fluffy. This will help to create a light and airy dough.
- 4
Combine Mixtures
Gradually add the dry mixture to the creamed shortening, alternating with the chicken or vegetable broth. Mix until you have a soft, pliable dough.
Filling Preparation
- 5
Prepare the Filling
In a mixing bowl, combine the fresh corn kernels, cream cheese, chopped jalapeño, chopped cilantro, and lime juice. Mix until all ingredients are well incorporated.
Tamale Assembly
- 6
Assemble the Tamales
Take a soaked corn husk and spread about 1/4 cup of the tamale dough onto the center of the husk. Leave about 1 inch free at the sides and bottom.
- 7
Add the Filling
Place 2 tablespoons of the corn filling in the center of the dough on the husk.
- 8
Fold the Tamale
Fold the sides of the corn husk over the dough and filling, then fold the bottom of the husk up to enclose the tamale. Repeat this process with the remaining husks, dough, and filling.
Cooking
- 9
Steam the Tamales
Place the assembled tamales upright in a steamer pot. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the dough easily pulls away from the husk.
