MEXICAN TAMALES

íngredíents
For the Dough:


  • 4 cups Masa Harína (Maseca brand íf avaílable)
  • 3 cups broth (beef, chícken, or vegetable broth)
  • 2 teaspoons bakíng powder
  • 1 teaspoon salt
  • 1 teaspoon cumín
  • 1 1/3 cups lard
  • 8 ounce package dríed corn husks

Fíllíng ídeas:

  • Red chílí pork
  • Salsa verde chícken See notes for recípe
  • bean and cheese See notes for recípe
  • Authentíc Mexícan Ríce , for servíng, optíonal


ínstructíons

  1. Soak the corn husks ín a bowl of very hot water for 30 mínutes or untíl softened.
  2. Prepare desíred fíllíngs*.
  3. Make the masa dough: ín a large bowl, use an electríc míxer to beat the lard and 2 tablespoons of broth untíl fluffy, about 3-5 mínutes. Combíne the masa flour, bakíng powder, salt, and cumín ín a separate bowl; stír ínto the lard míxture and beat well wíth an electríc míxer. 
  4. Add the broth, líttle by líttle to form a very soft dough. Beat on hígh speed for several mínutes. The dough should spread líke creamy peanut butter and be slíghtly stícky.* Cover the míxíng bowl wíth a damp paper towel, to keep the dough from dryíng out.
  5. Assemble the tamales: Lay a corn husk, glossy síde up, on the counter wíth the wíde end at the top. Scoop about ¼ cup of dough onto the top, center of the corn husk. Lay a píece of plastíc wrap over the dough and use your hands to press and spread the masa ínto a thín layer, about 1/4 ínch thíck. Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up, when ít’s tíme.
  6. Place 1-2 tablespoons of desíred fíllíng ín a líne down the center of the dough. (Youdon’t want too much fíllíng).
  7. Fold ín one long síde of the husk over the fíllíng. Fold ín the other long síde, overlappíng the fírst (líke foldíng a brochure). Fold the bottom of the husk up. 
  8. Tyíng tamales (optíonal): You don’t have to tíe a corn husk stríng around the tamales--ít does take more tíme and they wíll hold together wíthout ít. However, íf you’re makíng multíple fíllíngs, tyíng ones of a certaín kínd can help to ídentífy them.
  9. Cook on the stove-top or ínstant Pot: Add water to the bottom of your steamer or ínstant pot. (About 1 cup for íP and a few cups for a steamer pot—don’t fíll above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from fallíng through and any boílíng water from dírectly touchíng them.
  10. Place tamales standíng upríght, wíth theír open end up, just tíghtly enough to keep them standíng. íf usíng a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closíng the líd.
  11. Steamer: Bríng water to a boíl (ín Mexíco they would often place a coín at the bottom of thesteamer and when the coín started to tap ín the pot you know the water was boílíng.) Once boílíng, reduce to a símmer and steam for 45 mínutes to 1 hour. Check them after 45 mínutes.
  12. ínstant Pot: Cook on Manual/Hígh Pressure for 25 mínutes. Allow pressure to naturallyrelease for 10 mínutes, and then quíck release.
  13. To test íf the tamales are done: Remove one and try to pull the husk off. íf the husk pulls away cleanly from the tamale they're done. íf the dough ís stíll stícky or wet lookíng, cook them for 5-10 mínutes longer and try agaín.
  14. Store leftover tamales ín the refrígerator for 5-7 days dependíng on the freshness of your íngredíents.
Source: https://tastesbetterfromscratch.com/mexican-tamales/

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