Ingredients:
For the Dough:
- 4 cups of masa harina
- 1.5 cups of lard or vegetable shortening
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2-3 cups of chicken broth or water
For the Filling:
- 2 lbs of pork shoulder, cooked and shredded
- 1 cup of red or green salsa
- Salt to taste
- Optional: diced vegetables, cheese, or chili peppers
Additional:
- 30-40 dried corn husks, soaked in water for at least an hour
Directions:
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Prepare the Corn Husks: Soak the corn husks in warm water for about an hour until they are soft and pliable. This is crucial for wrapping your Tamales without breaking.
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Make the Dough: In a large bowl, mix the masa harina, baking powder, and salt. Gradually add in the lard or shortening, mixing until the mixture resembles coarse crumbs. Slowly add the chicken broth or water, kneading until the dough is soft and pliable. A well-prepared dough is the foundation of delicious Tamales.
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Prepare the Filling: Mix the cooked, shredded pork with your choice of salsa and season with salt. Feel free to get creative here with additional fillings like vegetables, cheese, or chili peppers, making sure they're all well-seasoned to enhance the flavors.
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Assemble the Tamales: Spread about 2 tablespoons of the dough on the center of a corn husk, leaving space at the edges. Add a spoonful of the filling in the middle of the dough. Fold the sides of the corn husk inwards so that the dough encloses the filling, then fold the bottom of the husk up. Secure it by tying a strip of corn husk around the Tamale.
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Steam the Tamales: Arrange the Tamales in a steamer basket with the open end up. Cover with a damp cloth and steam for about 1-1.5 hours, or until the dough is firm and pulls away from the husk easily.
Serving Suggestions:
Serve your Tamales hot, accompanied by extra salsa, guacamole, or a sprinkle of fresh herbs. Whether you're enjoying them as part of a festive celebration or a cozy family dinner, Tamales are a delightful way to bring the essence of Mexican cuisine to your table.
