Tamale (single) Red Beef, Green Corn Or Green Chicken Recipe

In a mixing bowl, combine the masa harina with warm broth until a thick paste forms.

Beat in the lard or shortening until dough is light and fluffy.

Stir in baking powder and salt until evenly distributed.

Knead briefly until dough is smooth and holds together; adjust with a little more broth if too dry.

In a skillet, heat oil over medium heat and sauté onion until translucent, about 2 minutes.

Add garlic and sauté 30 seconds more.

Stir in shredded beef and red chile sauce; cook until warmed through and flavors meld, about 3-4 minutes.

Season with cumin and salt; finish with pepper to taste.

In a skillet, heat oil over medium heat; sauté onion until translucent.

Add garlic and cook 30 seconds; add corn kernels and green chilies; sauté 2-3 minutes.

Stir in cilantro and salt; remove from heat.

In a skillet, heat a small amount of oil; sauté onion until translucent.

Add garlic and cumin; cook 30 seconds.

Stir in shredded chicken and tomatillo salsa; simmer 5 minutes until flavors meld.

Finish with cilantro and salt to taste.

Soak dried corn husks in warm water until pliable, about 30-60 minutes.

Drain husks; pat dry.

Meanwhile, prepare a large steamer with water under the rack.

Pat dry the soaked husks; spread a rounded 1 to 1.5 tablespoon portion of dough onto the center of each husk, forming a thin rectangle.

Add a spoonful of your chosen filling (red beef, green corn, or green chicken) onto the center of the dough.

Fold sides of the husk over the dough and filling, then tuck the ends and tie with a kitchen string if desired.

Place tamales upright in the steamer with the open end up; steam covered for 60-90 minutes, until the masa dough pulls away from the husk and is firm to the touch.

Let stand 5-10 minutes before serving.