2 Tamales Deal Recipe
Traditional Mexican tamales, with chicken/mole or rajas with cheese.
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Ingredients
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Tamale Dough
Chicken Mole Filling
Rajas with Cheese Filling
Additional
Method
Preparing the Tamale Dough
- 1
Soak Corn Husks
Soak the corn husks in warm water for about 30 minutes to soften them.
- 2
Mix Dry Ingredients
In a large bowl, combine masa harina, baking powder, and salt.
- 3
Cream Shortening
In another bowl, beat the vegetable shortening until fluffy.
- 4
Combine Mixtures
Gradually add the dry mixture to the creamed shortening, alternating with the chicken or vegetable broth, until fully combined and a dough forms.
Preparing Chicken Mole Filling
- 5
Mix Filling
In a bowl, mix the cooked shredded chicken with mole sauce until well coated.
Preparing Rajas with Cheese Filling
- 6
Roast and Slice Peppers
Roast the poblano peppers over an open flame or in a broiler until the skin is charred. Place them in a plastic bag to steam for 10 minutes. Peel off the skin, remove seeds, and slice into strips.
- 7
Assembling the Tamales
- 8
Fill Corn Husks
Lay a softened corn husk on a flat surface. Spread 2-3 tablespoons of tamale dough in the center, then add a few spoonfuls of filling (either chicken mole or rajas with cheese) on top.
- 9
Fold Tamales
Fold the sides of the husk towards the center and then fold the bottom up to secure the filling.
Cooking the Tamales
- 10
Prepare Steamer
Fill a large steamer pot with water and bring it to a boil. Place a rack or a layer of corn husks at the bottom to prevent tamales from touching the water.
- 11
Steam Tamales
Stand the tamales upright in the steamer. Cover and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk easily.
