← All recipes

Tamales 29

Make Tamales 29 at home with Baking Powder, Salt, Warm Chicken Stock, Lard Sunflower Oil Or Vegetable Oil, and Cooked Chicken Or Pork. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 2 tsp
• 7 tbsp
• 1/2 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   If using prepared masa, break up in a large bowl.

2. 2

   Mix well and allow to sit 15 minutes. Add the baking powder to either dough and mix it well.

3. 3

   Add the lard if it is fresh (soft).

4. 4

   If the lard is the block type, whip it as much as possible to get it light, then add it to the masa.

5. 5

   Mix in the lard well by hand or electric mixer.

6. 6

   Add salt to the warm stock and add to the dough, stirring well.

7. 7

   Taste and add more salt if necessary. You should be able to taste the salt, but it should not be salty.

8. 8

   Heat the oil in a large saute pan. Add the onions and saute until translucent.

9. 9

   Add the chiles, tomatoes, garlic, salt and pepper and cook through, about 10 minutes. Allow to cool.

10. 10

    Blot the soaked cornhusks dry.

11. 11

    Put one in your hand and spread a spoonful of masa in a rectangle toward the wider end of the husk, leaving about 1/2 of husk empty.

12. 12

    Fold the thin side over the fat-filled end to double it.

13. 13

    Secure it with the ties made of shredded husks.

14. 14

    Repeat with the rest of the masa.

15. 15

    Fill a steamer with salted water to the level of the rack. Cover rack with extra cornhusks, and fill the steamer with the tamales.

16. 16

    Cover and weight the lid to keep it snugly closed.

17. 17

    Steam over a slow rolling boil for 45 minutes to 1 hour, or until the tamale separates easily from the husk.