Tamales
8:00 AM
Tamales
Dry corn husks
1 lb tamale flour (4 cups)
1/2 lb. lard
1/2 tbsp. baking powder
1/2 tbsp. salt
1-2 cups chicken broth (heated)
Filling of your choice; beef, pork, chicken, cheese, chili paste
Salsa, salsa verde, or chili sauce
Soak corn husks in warm water until ready to use. In a medium bowl mix together flour, baking powder, and salt. Set aside. In a large bowl beat lard with a mixer 3-4 minutes, until light and fluffy. Slowly add the flour mixture to the lard, mixing alternating with the warm broth until a soft dough is formed. (Dough is ready when a small ball of dough dropped in water floats) Pat corn husks dry. Lay the husk on a flat surface with wide edge at the top. Place 2 tbsp. of the dough on the corn husk near one edge and in the middle. Use a spoon or your fingers to spread it out into a rectangle large enough to enclose your filling. Spoon a small amount of sauce or salsa down the center of the dough, then add a small layer of your desired filling, followed by a little more salsa or sauce. Fold one edge of corn husk over filling and continue rolling vertically. Fold the bottom skinny end of the corn husk over and up toward tamale opening, tying with string or shredded corn husk to secure. Place tamales vertically in a steamer pot, and steam for 45 mins. to an hour. Tamales are ready when opened, dough doesn’t stick to the husk. When cool enough to handle, cut string, and open husk. Serve with sour cream, additional sauce or salsa, and chopped cilantro. (Mari and I each were able to make two dozen tamales from this recipe)
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