Walker's Tamales Recipe
Fresh pico de gallo, chipotle sour cream, sweet corn sauce
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Ingredients
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Tamales
Pico de Gallo
Chipotle Sour Cream
Sweet Corn Sauce
Method
Tamales
- 1
Prepare Corn Husks
Soak the corn husks in warm water for at least 30 minutes. This will make them pliable for wrapping the tamales.
- 2
Make the Dough
In a large bowl, combine masa harina, baking powder, and salt. In another bowl, beat the vegetable shortening until fluffy. Gradually add the masa mixture, alternating with warm water or broth, until a soft dough forms.
- 3
Assemble Tamales
Take a soaked corn husk, spread about 2 tablespoons of the masa dough on it, leaving space at the bottom. Add 1-2 tablespoons of cooked shredded chicken or cheese in the center. Fold the sides of the husk over the filling, then fold the bottom up to secure. Repeat with remaining husks and filling.
- 4
Steam Tamales
Place the tamales upright in a steamer pot. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa is firm and pulls away from the husk.
Pico de Gallo
- 5
Combine Ingredients
In a medium bowl, combine diced tomatoes, chopped onion, cilantro, minced jalapeño, lime juice, and salt. Mix well.
- 6
Chill
Let the pico de gallo sit for at least 15 minutes before serving to allow the flavors to meld.
Chipotle Sour Cream
- 7
Mix Ingredients
In a small bowl, combine sour cream, minced chipotle in adobo sauce, lime juice, and salt. Mix until smooth and well combined.
Sweet Corn Sauce
- 8
- 9
Blend Sauce
Add heavy cream and salt to the corn. Cook for an additional 5 minutes. Use an immersion blender to puree the mixture until smooth, or blend in a regular blender. Adjust seasoning as needed.
