Tamales Recipe

INGREDIENTS

For the Masa Dough:

• 4 cups (480 g) masa harina (Maseca)

• 3 teaspoons baking powder

• 2 teaspoons salt

• 1 cup (230 g) lard, vegetable shortening, or unsalted butter

• 2 1/2 to 3 cups (600-720 ml) warm chicken broth, vegetable broth, or water

For the Fillings:

Green Salsa Chicken Filling:

• 3 cups shredded chicken cooked in 2 cups salsa verde

Red Chili Pork Filling:

• 3 cups shredded pork cooked in 2 cups red chili sauce

DIRECTIONS

1. Soak the Corn Husks:

   • Soak husks in hot water for at least 1 hour, ensuring they are completely submerged.

2. Make the Masa Dough:

   1. Beat lard until fluffy using whisk, stand mixer, or your hand

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

   3. Gradually add dry ingredients to the lard, alternating with warm broth or water, until you get a spreadable dough - think soft mashed potatoes.

3. Assemble the Tamales:

   1. Spread 1-2 tablespoons masa on top 1/3 of husk leaving about a knuckle width from each side and top opening of tamale husk

   2. Fill with appx 1 tablespoon of filling in center of masa

   3. Bring sides together with tapered end facing you and fold to one side, leaving seam up - fold bottom of husk up to seam - seal & wrap with husk twine.

4. Steam the Tamales:

   1. Arrange tamales upright with open end at top in a steamer that is lined with husks.

   2. Steam on medium simmer for appx 30 minutes with lid on.

   3. Tamales are done when the husk peels away cleanly from the masa