Hot Tamale Recipe

Mix the Dry Ingredients

In a large bowl, combine the masa harina, baking powder, and salt. Mix well.

Incorporate Shortening

Add the vegetable shortening to the dry ingredients and mix with your hands or a fork until the mixture resembles coarse crumbs.

Add Broth

Gradually add the vegetable broth to the mixture, stirring until the dough is soft and pliable. Set aside.

Cook the Meat

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.

Add Vegetables and Spices

Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.

Season the Mixture

Stir in the red chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes.

Add Corn and Cheese

Remove from heat and mix in the corn kernels and shredded cheddar cheese. Allow to cool slightly.

Prepare Corn Husks

Soak the corn husks in hot water for about 30 minutes to soften. Drain and pat dry.

Spread the Dough

Take a corn husk and spread about ¼ cup of the tamale dough on the wide end, leaving about 1 inch of space at the edges.

Add Filling

Place 2 tablespoons of the filling in the center of the dough.

Fold and Wrap

Fold the sides of the husk in towards the center and then fold the bottom up. Repeat with remaining husks and dough.

Prepare Steamer

Fill a large pot with water and place a steamer basket inside. Bring to a simmer.

Steam the Tamales

Place the tamales upright in the steamer basket. Cover and steam for about 1 to 1.5 hours, or until the masa pulls away from the husk.

Serve Hot

Remove tamales from the steamer and let cool slightly before serving. Enjoy with your favorite salsa!