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Ingredients
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Tamale Dough
Beef Filling
Wrapping
Method
Prepare the Corn Husks
- 1
Soak the Corn Husks
In a large bowl, soak the corn husks in warm water for about 30 minutes until they are pliable. Drain and set aside.
Make the Beef Filling
- 2
Cook the Beef Mixture
In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
- 3
Prepare the Tamale Dough
- 4
Mix the Dough
In a large bowl, combine masa harina, baking powder, and salt. In a separate bowl, beat the vegetable shortening until fluffy. Gradually mix in the dry ingredients, alternating with the broth, until you achieve a smooth and pliable dough.
Assemble the Tamales
- 5
Fill the Tamales
Take a soaked corn husk and spread about 2-3 tablespoons of dough in the center. Add 1-2 tablespoons of the beef filling on top of the dough. Fold the sides of the husk over the filling, then fold the bottom up to secure. Repeat with remaining husks, dough, and filling.
Cook the Tamales
- 6
Steam the Tamales
Place the tamales upright in a steamer basket. Cover with a damp cloth and steam for about 1 to 1.5 hours or until the dough pulls away from the husk easily.
