At a glance
Soak in warm water for an hour or two
Meat FillingSimmer the meat with the salt in water until tender about 2hrs. Remove the meat and shred into small pieces. Reserve 2 cups of stock. Dissolve the spice pack in the reserved stock and add to meat. Cook until the liquid is almost absorbed. Adjust salt as needed.
Place masa harina in a large bowl. Using electric mixer, slowly add the water until the dough forms a ball. Continue mixing on medium speed for 5 minutes, then transfer dough to a clean bowl and refrigerate for 1 hour.
Return masa to mixing bowl and beat for 5 minutes at high speed. On medium speed slowly add the shortening/lard 2 tablespoons at a time. Continue mixing for 5 minutes until mixture is smooth and light. Scrape down the sides of the bowl and continue mixing. Combine baking powder and stock in a small bowl and add to mesa mixture in a steady stream, mixing well until combined. Increase speed to high and mix for 5 minutes more.
Wash and trim the soaked cornhusks at both ends. They should be about 4 inches wide and 7 inches long. When ready shake the water off the husks. Spread about tow tablespoons of the dough one fourth of an inch thick and four inches square in the middle of each husk. Put a heaping tablespoon of the filling in the center of the dough. Fold over to seal in the filling, starting with the sides of the husk toward the center. Then fold up the bottom and close with the top. Tie with string or strands of discarded husk. Stack tamales loosely on a rack in a large steamer or covered roasting pan. Steam over boiling water for at least one hour or until the tamales loosen off their husk. Serve with a red chile sauce or fresh salsa.
For Email Marketing you can trust
Your Cart is currently empty.