Mexican Tamales
Steamed corn masa pockets filled with seasoned meat, wrapped in corn husks. The soul of Mexican celebrations.
Ingredients
- 20 dried corn husks (soaked in hot water)
- Masa: 4 cups masa harina, 1.5 cups lard, 3 cups warm broth, 1 tsp baking powder, 1 tsp salt
- Filling: 2 lbs cooked shredded pork in red chile sauce
Instructions
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1
Beat lard until fluffy. Add masa harina, baking powder, salt, and broth gradually. Beat until light and a small ball floats in water.
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2
Spread 2-3 tbsp masa on a soaked husk. Top with 2 tbsp filling. Fold sides over, then fold up the bottom.
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3
Stand tamales upright in a steamer basket, open end up.
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4
Steam for 1.5-2 hours until masa pulls away from the husks easily.
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5
Let rest 10 minutes. Unwrap and serve.
