Tamales Half Dozen Recipe
Make Tamales Half Dozen Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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TAMALES
Method
TAMALES
- 1
Prepare corn husks
Rinse 6 large corn husks and soak them in warm water until pliable, about 30 minutes. This will create the wrappers for steaming the tamales.
- 2
Roast and prepare filling
Roast the poblano peppers over an open flame until the skin is deeply charred. Steam 5 minutes, peel, remove seeds, and slice into thin strips. In a bowl, combine pepper strips with corn kernels and queso fresco. Add 1/4 teaspoon salt and mix well.
- 3
Make masa dough
In a large bowl, whisk masa harina with baking powder and 1/2 teaspoon salt. Add the lard (or shortening) and mix until the mixture resembles coarse cornmeal. Gradually add warm chicken broth, 1/2 cup at a time, until the dough is light and spreadable. The dough should hold its shape but spread easily when pressed.
- 4
Assemble tamales
Drain the corn husks. Spread a thin layer of masa on each husk (about 1/4 inch thick), leaving a margin at the bottom. Place a line of filling (pepper mixture and cheese) along the center. Fold the sides over and roll up the tamale, with the seam side down. If desired, tie with a strip of husk.
- 5
Steam tamales
Arrange tamales upright in a steamer basket over simmering water. Cover and steam for 1 1/2 to 2 hours, checking occasionally and adding water to maintain steam. The masa should separate cleanly from the husks when unwrapped.
- 6
Rest and serve
Remove tamales from the steamer and let rest for 10 minutes. Unwrap and serve with salsa or your favorite toppings.
