Mexcian tamales

Preparation Time: 1 hour
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 24 tamales

Ingredients

For the Masa (Dough):

• 3 cups masa harina (corn flour for tamales)
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 cup vegetable shortening or lard
• 2 1/2 to 3 cups chicken broth

For the Filling:

• 3 cups shredded cooked chicken or pork
• 2 cups red or green chili sauce (salsa roja or salsa verde)

Other:

• 24 dried corn husks, soaked in warm water for 1 hour

Instructions

1. Prepare the Corn Husks:
   • Place the dried corn husks in a large bowl and cover with warm water. Weigh them down with a plate to keep them submerged. Let them soak for at least 1 hour, or until pliable.
2. Prepare the Filling:
   • In a medium bowl, mix the shredded chicken or pork with the chili sauce until well combined. Set aside.
3. Make the Masa Dough:
   • In a large bowl, whisk together the masa harina, baking powder, and salt.
   • In a separate bowl, beat the vegetable shortening or lard until fluffy.
   • Gradually add the masa harina mixture to the shortening, alternating with the chicken broth, until the dough is smooth and spreadable. The dough should be about the consistency of peanut butter.
4. Assemble the Tamales:
   • Remove the corn husks from the water and pat them dry.
   • Lay a corn husk flat, with the narrow end at the bottom.
   • Spread about 2 tablespoons of the masa dough in the center of the husk, spreading it out to form a rectangle, leaving a border around the edges.
   • Place a heaping tablespoon of the filling in the center of the masa.
   • Fold the sides of the husk towards the center, overlapping slightly, then fold the bottom of the husk up over the filling.
   • If the husk is too large, you can tear off the excess at the top, or fold it down over the tamal.
5. Steam the Tamales:
   • Fill a large pot with about 2 inches of water and place a steamer basket inside.
   • Stand the tamales upright in the steamer basket, open side up. You can use extra corn husks or a damp cloth to help keep them upright.
   • Cover the tamales with a damp cloth or additional corn husks, then cover the pot with a lid.
   • Bring the water to a boil, then reduce the heat to medium-low and steam the tamales for about 1 1/2 hours, or until the masa is firm and pulls away easily from the husks.
   • Check the water level periodically and add more water as needed to keep the pot from drying out.
6. Serve:
   • Remove the tamales from the steamer and let them cool slightly before serving. Serve with additional chili sauce, if desired.

Tips

• Variations: You can use different fillings such as cheese and jalapeños, beans, or other meats.
• Freezing: Tamales freeze well. Simply wrap them in foil and place in a freezer bag. To reheat, steam them again or microwave.

Enjoy your homemade Mexican tamales!