Tamales are a traditional Mexican dish made from a maize-based dough (masa) steamed in a corn husk. This simplified version gives you a taste of the authentic celebration food.
Ingredients:
- 2 cups masa harina (maize meal for tamales)
- 2 cups warm chicken or vegetable broth
- 1 tsp baking powder
- ½ tsp salt
- ⅔ cup lard or vegetable shortening, softened
- Approx. 16 dried corn husks
- 2 cups filling of your choice (e.g., shredded chicken, pulled pork, cheese, or beans)
Instructions:
- Place the dried corn husks in a large bowl and cover them with very hot water. Let them soak for at least 30 minutes until soft.
- In a large bowl, combine the masa harina, baking powder, and salt. Gradually pour in the warm broth and mix until a soft dough forms.
- In a separate bowl, use an electric mixer to beat the lard or shortening until light and fluffy.
- Add the masa dough to the whipped fat in small amounts, beating continuously until the dough is light and airy.
- To assemble, take a softened corn husk and pat it dry. Spread about ¼ cup of the masa dough on the wider half of the husk.
- Spoon 1-2 tablespoons of your chosen filling down the center of the dough.
- Fold the sides of the husk over the filling to create a package. Fold the pointed end of the husk up.
- Place a steamer basket in a large pot with water just below the basket level.
- Stand the tamales upright in the basket, cover the pot, and steam for 1 to 1.5 hours.
- The tamales are done when the dough easily pulls away from the husk. Let them rest for a few minutes before serving.
