Homemade Tamales Recipe
Dried corn kernels (hominy) ground into a doughy masa, mixed with water, meat & chilis; wrapped in corn husks and steamed.
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Ingredients
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Tamale Ingredients
Method
Cooking Directions
- 1
Prepare the Corn Husks
Soak the corn husks in warm water for about 30 minutes to soften them. Drain and set aside.
- 2
Make the Masa
In a blender or food processor, combine the dried hominy and 2 cups of water. Blend until you achieve a smooth dough consistency.
- 3
Mix the Ingredients
In a large mixing bowl, beat the lard or vegetable shortening until fluffy. Gradually add the masa, remaining water, baking powder, and salt, mixing until well combined.
- 4
Prepare the Filling
In a separate bowl, mix the cooked meat with chili powder. Adjust seasoning to taste.
- 5
Assemble the Tamales
Take a soaked corn husk and spread about 2-3 tablespoons of masa onto the center. Place a tablespoon of the meat filling on top. Fold the sides of the husk over the masa and meat, then fold the bottom up to secure it.
- 6
Steam the Tamales
Place the tamales upright in a steamer pot. Steam for about 1 to 1.5 hours, adding water as needed to prevent burning. Tamales are done when the masa pulls away from the husk easily.
- 7
Serve
Let the tamales cool slightly before serving. Enjoy with your favorite salsa or hot sauce!
