Name: Uncle Julio's Napervilles Hand Rolled Tamales Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1 tsp baking powder; 1 tsp salt; 1 cup vegetable shortening; 1.5 cups chicken broth; 2 cups cooked shredded chicken; 1 cup creamy hatch chile sauce; 2 cups cooked shredded pork; 1 cup New Mexico red sauce; 12 pieces corn husks

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Traditional tamales with homemade masa served in a corn husk. Four chicken tamales with creamy hatch chile sauce. Four pork tamales with New Mexico red sauce

Soak the corn husks in warm water for about 30 minutes until pliable. Drain and set aside.

Soak the Corn Husks

In a large bowl, mix masa harina, baking powder, and salt.

Combine Dry Ingredients

Add vegetable shortening to the dry ingredients and mix until crumbly.

Mix in Shortening

Gradually add chicken broth to the mixture, stirring until a soft dough forms.

Add Chicken Broth

Take a soaked corn husk and spread about 1/4 cup of masa dough on the narrow end.

Spread the Masa

Add 2 tablespoons of shredded chicken and a spoonful of creamy hatch chile sauce to the center of the masa.

Add Fillings

Fold the sides of the corn husk over the masa and filling, then roll it up tightly from the bottom.

Roll the Tamale

Repeat the same process for the pork tamales using shredded pork and New Mexico red sauce.

Repeat for Pork Tamales

Set up a steamer pot with water and bring it to a boil.

Prepare the Steamer

Arrange the tamales upright in the steamer basket, with open ends facing up.

Place Tamales in Steamer

Cover the tamales with a damp cloth, cover the pot, and steam for about 1 to 1.5 hours until masa is firm.

Steam

Remove tamales from the steamer and let them cool slightly before serving with remaining sauces.

Plate and Enjoy

masa harina

baking powder

salt

vegetable shortening

chicken broth

cooked shredded chicken

creamy hatch chile sauce

cooked shredded pork

New Mexico red sauce

corn husks

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Make Hand Rolled Tamales Recipe in just 2h . Traditional tamales with homemade masa served in a corn husk. Four chicken tamales with creamy hatch chile sauce. Four pork tamales with New Mexico red sauce

Hand Rolled Tamales Recipe

Ingredients

Masa

Fillings

Assembly

Method

Prepare the Corn Husks