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Traditional Tamales
Created by: Howcan Team
Ingredients
- 2 cups masa harina
- 1 1/2 cups chicken broth
- 1/2 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 dried corn husks
- 2 cups shredded cooked pork
- 1 cup red chili sauce
Instructions
- Soak the corn husks in a large bowl of warm water for at least 30 minutes.
- In a large bowl, mix 2 cups of masa harina, 1 1/2 cups of chicken broth, 1/2 cup of lard or vegetable shortening, 1 teaspoon of baking powder, and 1 teaspoon of salt until well combined.
- Spread a thin layer of the masa mixture onto each soaked corn husk, leaving a border around the edges.
- Spoon 2 tablespoons of shredded pork and 1 tablespoon of red chili sauce onto the center of the masa mixture on each husk.
- Fold the sides of the husk in towards the center, then fold the bottom of the husk up. Tie the tamale with a strip of soaked corn husk to secure.
- Place a steamer basket in a large pot and fill with water just below the basket. Stand the tamales upright in the steamer, cover, and steam for 1 1/2 to 2 hours, adding more water as needed.
- Allow the tamales to cool for 10 minutes before serving. Enjoy!
Tamales have a rich history dating back to ancient Mesoamerica, where they were a staple food for Aztecs and Mayans. These savory treats consist of masa (corn dough) filled with various ingredients, wrapped in corn husks, and steamed to perfection. Today, tamales are enjoyed throughout Latin America and the United States, with each region adding its own unique twist. In Mexico, renowned chefs like Diana Kennedy have elevated the art of tamale-making, while in the U.S., cities like San Antonio and Los Angeles boast vibrant tamale scenes. Whether filled with pork, chicken, or vegetables, the key to a perfect tamale lies in the flavorful masa and expert wrapping technique. For a delicious alternative, consider the Oaxacan specialty, tamales wrapped in banana leaves for a distinct flavor.
180 min
12
250 calories
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