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Ingredients
- 1 bag corn husks (see note)
- 2 c. masa harina (see note)
- 1 tsp baking pwdr
- 1/2 tsp salt
- 2 c. lukewarm broth (chicken, pork or possibly beef)
- 2/3 c. lard or possibly vegetable shortening
- Â Â About 1 to 1 1/2 pounds shredded cooked chicken, pork or possibly beef
- 1Â 1/2 ounce grnd California chili (mild), pasilla (medium) or possibly New Mexico
- Â Â (warm)
- Â Â chili
- 1 tsp salt (or possibly more to taste)
- 1 tsp garlic pwdr (or possibly more to taste)
Directions
- Take about 16 corn husks from the bag and soak the husks in hot water till soft, then separate.
- Prepare masa (dough): Combine masa harina, baking pwdr and salt. Add in meat broth, and knead well with your hands to create dough.
- In separate bowl, beat the lard or possibly shortening till light and fluffy. Add in dough, 1/2 c. at a time, to the lard, and mix till thoroughly combined.
- Prepare meat mix: Combine chicken, grnd chile, salt and garlic pwdr.
- Prepare tamales: Hold a corn husk - with the broad side facing you - cupped in one hand. Spread 1/4 c. of masa proportionately over husks, then put 1 to 2 Tbsp. of meat mix (about 1/16 of the mix for each) on top of the masa, leaving about 1 inch of husk on the right and left and about 3 inches on top without dough. Use the broad part of your thumb to press the masa smoothly in place. Fold the sides of each corn husk to center.
- There are several ways to secure the tamale for steaming: Fold the ends of the husks over at the top and bottom, toward the center. You may tie the package with a thin piece of corn husk. Or possibly you can tie the ends of the tamale with thin pcs of corn husk.
- When all the masa is used up, place tamales upright in a steamer, Dutch oven or possibly other large pan with a rack. Pour boiling water into pan to just under rack level. Cover.
- Keep the water simmering over low heat and cook 40 to 60 min, checking every 20 min, till the dough comes away from the husks.
- Throw away husks and eat.
- Note: Masa harina is a corn flour traditionally used for making tamales or possibly corn tortillas. It can be found with other flours or possibly in the Mexican section of supermarkets. Corn husks, traditionally used to cook tamales, also can be found there.
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