Tamales Recipe
Make Tamales Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly
Method
Prepare the Corn Husks
- 1
Soak Corn Husks
Place the dried corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes until they are pliable.
Make the Dough
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the masa harina, baking powder, and salt until well blended.
- 3
Incorporate Shortening
Add the vegetable shortening to the dry ingredients and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs.
- 4
Add Broth
Gradually add the chicken or vegetable broth to the masa mixture, mixing until a soft and pliable dough forms. It should not be sticky.
Prepare the Filling
- 5
Mix Filling Ingredients
In a medium bowl, combine the cooked shredded chicken, green salsa, chopped cilantro, finely chopped onion, and salt. Mix until everything is evenly combined.
Assemble the Tamales
- 6
Fill the Corn Husks
Take a soaked corn husk and spread about 1/4 cup of dough onto the center of the husk, leaving space at the top and bottom. Place about 2 tablespoons of the filling in the center of the dough.
- 7
Fold and Wrap
Fold the sides of the corn husk over the filling and then fold up the bottom to secure the tamale. Repeat this process with the remaining husks, dough, and filling.
Cook the Tamales
- 8
Steam Tamales
Place the tamales upright in a large steamer pot. Fill the bottom with water, cover, and steam over medium heat for about 1 to 1.5 hours, or until the dough is firm and easily pulls away from the husk.