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Ingredients
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Tamale Dough
Filling
Method
Prepare Ingredients
- 1
Soak Corn Husks
Place the corn husks in a large bowl of warm water and let them soak for at least 30 minutes until they are pliable.
- 2
Make Tamale Dough
- 3
Mix Dry Ingredients
In a large mixing bowl, combine the masa harina, baking powder, and salt.
- 4
Cream Shortening
In another bowl, beat the vegetable shortening until fluffy.
- 5
Combine Mixtures
Gradually add the dry ingredients to the beaten shortening, alternating with the chicken or pork broth until you have a smooth dough.
Assemble Tamales
- 6
Prepare Corn Husks
Remove the corn husks from the water and pat them dry. Lay each husk flat with the wide end toward you.
- 7
Spread Dough
Take about 2 tablespoons of the tamale dough and spread it evenly over the center of the corn husk, leaving about 1 inch at the bottom and 1 inch on the sides.
- 8
Add Filling
Place about 2 tablespoons of the filling on top of the dough.
- 9
Fold Tamales
Fold the sides of the corn husk over the filling, then fold the bottom up to close the tamale. Repeat with remaining husks and dough.
Cook Tamales
- 10
Steam Tamales
Place the tamales in a steamer pot, standing upright. Cover with a damp cloth, then steam for about 1 hour or until the masa pulls away from the husk easily.
