Two Tamale Combo Recipe
Make Two Tamale Combo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Menu
Method
Main Menu
- 1
In a large bowl, whisk masa harina, baking powder, and salt until evenly combined.
- 2
Stir warm chicken broth into the dry ingredients gradually, mixing until a soft dough forms.
- 3
Beat in lard or shortening until the dough is pale and fluffy.
- 4
- 5
Mix shredded pork with red enchilada sauce, ground cumin, dried oregano, and the sautéed onion to create a flavorful filling.
- 6
Reserve about 3-4 tablespoons of filling for the second tamale.
- 7
Spread a thin layer of masa on a softened corn husk or parchment, place a spoonful of filling in the center, then cover with more masa.
- 8
Fold and seal the tamales, ensuring the edges are well sealed.
- 9
Repeat the process for the second tamale with the remaining dough and filling.
- 10
Arrange the tamales in a steamer basket, add water beneath, cover, and steam for 45-60 minutes.
- 11
While tamales steam, heat the cooked Spanish rice in a saucepan until warm.
- 12
Warm the refried beans in a small pot until heated through.
- 13
Gently warm the salsa in a saucepan.
- 14
Just before serving, unwrap tamales and plate with rice and beans; spoon salsa over the tamales and sprinkle shredded cheese; finish with lime wedges.
