Green Corn Dozen Tamales Recipe
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Ingredients
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Tamale Dough
Filling
Assembly
Method
Tamale Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the masa harina, baking powder, and salt. Whisk together until well incorporated.
- 2
Cream Shortening
In another bowl, beat the vegetable shortening until fluffy. Gradually mix in the dry ingredients until fully combined.
- 3
Add Liquid
Slowly add warm water or vegetable broth to the mixture, kneading until a soft and pliable dough forms. Cover and set aside.
Filling Preparation
- 4
Assembly and Cooking
- 5
Soak Corn Husks
Soak the corn husks in warm water for about 30 minutes until they are pliable. Drain and pat dry.
- 6
Form Tamales
Take a corn husk and spread about 1/4 cup of tamale dough on the wide end. Place 2 tablespoons of the corn filling in the center of the dough. Fold the sides of the husk over the filling, then fold the bottom up to enclose it. Repeat with remaining husks, dough, and filling.
- 7
Steam Tamales
In a large steamer pot, add 4 cups of water and bring to a boil. Place tamales upright in the steamer basket, cover, and steam for about 1 to 1.5 hours until the masa pulls away from the husk easily.
- 8
Serve
Once cooked, remove tamales from the steamer and let them sit for a few minutes before serving. Enjoy warm with your favorite salsa!
