← All recipes

Tamales 16

Tamales 16 is built on Baking Powder, Plus Hot Water Then Allowed To Cool, and Vegetable Or Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   In a large pot, bring the corn husks to a boil in water to cover, then weight them with a plate to keep them submerged and let stand an hour or so.

2. 2

   With an electric mixer, beat the chilled lard with the baking powder until light in texture, about 1 minute.

3. 3

   Continue beating as you add the masa in three additions.

4. 4

   Slowly pour in a generous 1/2 cup of the broth, beating all the while.

5. 5

   Continue beating for another minute, until a 1/2 teaspoon dollop of the batter floats in a cup of cold water.

6. 6

   Preheat broiler and set rack 4 inches from flame.

7. 7

   Place tomatoes on baking sheet and roast until blackened and blistered on one side, about 6 minutes, flip and roast other side.

8. 8

   Peel and roughly chop, collecting all the juices with the tomatoes.

9. 9

   Set aside.

10. 10

    Roast the chilies directly over a gas flame or under broiler until blackened on all sides, about 5 minutes on open flame or 10 minutes for broiler.

11. 11

    Cover with a kitchen towel and let stand 5 minutes.

12. 12

    Peel, pull out the stems and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into 1/4-inch strips. Set aside.

13. 13

    In a large skillet, heat the oil over medium high, then add the onion and cook, stirring regularly, until nicely browned but still a little crunchy, about 5 minutes.

14. 14

    Add the garlic and herbs, toss a minute longer, then stir in the chilies, tomatoes and mushrooms.

15. 15

    Cook, stirring regularly, until everything is reduced to a thick mixture that easily holds it shape in a spoon, about 5 minutes.

16. 16

    Season with salt, to taste, about 1 teaspoon, and cool.

17. 17

    Lay the husk in front of you, lightly dry it, then spread about a scant 1/4 cup of the batter into a 4-inch square, leaving at least a 1 1/2-inch border on the pointy end of the husk, a 3/4-inch border along other sides.

18. 18

    Spoon a good 2 tablespoons of the filling down the center of the batter.

19. 19

    Pick up the two long sides of the husk and bring them together (this will cause the batter to roll around the filling, enclosing it.) Roll the flaps of the husk in the same direction around the tamales.

20. 20

    If husk is not big enough, wrap in another piece as well.

21. 21

    Fold up pointed end and secure by tying with long strips of husk.

22. 22

    Set in steamer folded side down.

23. 23

    Cover the pot and bring to a boil, steam husks 1 to 1 1/4 hours, making sure the water is at a steady boil and never runs out.