Tamales Deliciosos

I love a good tamale, though they're often too dry and doughy. I found this recipe from someone who'd lived in Mexico and was taught by a sweet old lady. They're the best I've ever had! Note this is how to make the dough and cook them, you have to decide on and make a filling yourself. Have your filling ready before making the dough. You need a lot of time to put these together and cook them! This pork is perfect! Makes 24 tamales. 

Tamales Deliciosos (that's delicious tamales, gringo)

 

4 c Masa Harina (Maseca brand if available) 

3 c broth (chicken, beef, or vegetable) 

2 tsp baking powder 

1 tsp salt 1 tsp cumin 

1 1/3 c lard or shortening (use lard if available) 

8 oz package dried corn husks square piece of plastic wrap 

Filling ideas: red chili pork, salsa verde chicken, refried beans, cheese, authentic Mexican rice 

1. Get your filling ready so the dough won't dry out after it is prepared. 

2. Soak about half the bag of corn husks in very hot water for 30 minutes, or until softened. 

3. Make dough: In a large bowl, use an electric mixer to beat the lard and 2 Tbsp of broth until fluffy, 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl, stir into the lard mixture, and beat well with electric mixer. 

4. Add rest of the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel to keep the dough from drying out. 

5. Assemble: Lay a corn husk, glossy side up, on the counter with the wide end at top. Scoop about 1/4 c of dough onto the top center of corn husk. Lay a piece of plastic wrap over the dough and use hands to press and spread the dough into a thin layer--about 1/4 inch thick--along the top half of the corn husk (leave space at the bottom of the husk to fold up room to fold it up). 

6. Place 2 Tbsp of desired filling in a line down the center of the dough. If using the pork meat, a little bit of the meat juice keeps it moist.  

 7. Fold one long side of the husk over the filling. Fold in the other long side and pinch them together, then fold to one side. Finish by folding up the bottom half of the husk. Optional: shred pieces of a husk and use to tie tamales closed. It looks prettier and you can use the tie to differentiate different flavors, but it's otherwise unnecessary and takes extra time. 

8. Place tamales upright with the open end up into an instant pot or steamer pot. If using steamer, lay a few soaked corn husks or damp towel over the top of the tamales before closing the lid. 

9. Cook tamales -

Steamer: Bring water to a boil. Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour. Check after 45 minutes. 

Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release 10 minutes, then quick release. 

10: Check Tamales: Remove one tamale and try to pull the husk off. If it pulls away cleanly then they're done. If not, continue to cook and keep checking every 5-10 minutes. Store leftover tamales in the refrigerator for 5-7 days.