Basic Tamales

Basic Tamales
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Basic Tamales ingredients

  • 24 Dried corn husks
  • 1 c Lard
  • 1 t Salt
  • 2 1⁄2 c Masa harina
  • 1 1⁄2 c warm pork or poultry filling

Cooking Basic Tamales

1. To soak corn husks, cover with warm water, weigh down.
2. Let soak at least 3 hours or overnight.
3. For tamale dough: Beat lard and salt until fluffy.
4. Slowly beat in masa harina mix alternately with broth until very light and fluffy.
5. To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge.
6. Spoon 1 tablespoon filling lengthwise down center of rectangle.
7. To enclose tamales, turn right side over to center of filling, fold left side over filling, allowing plain part of husk to wrap around filling.
8. Foldi top end down over bottom end. Secure ends by tying a string around center of tamale.
9. To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart dutch oven.
10. Stack tamales, folded side down, on rack.
11. Cover, steam about 2 hours or until done.
12. To test for doneness, remove one tamale from center and one from side of steamer.
13. Open husks, tamales should be firm and come away easily from husk.
14. Makes 24.

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