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Receta Basic Tamales
by Global Cookbook

Basic Tamales
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  Raciónes: 12

Ingredientes

  • 24 x dry corn husks
  • 1 c. lard
  • 1 tsp salt
  • 2 1/2 c. masa harina mix
  • 1 1/2 c. hot pork or possibly poultry broth filling*

Direcciones

  1. Turkey in Green Mole Sauce or possibly Pork in Red Tomato Sauce
  2. To saok corn husks, cover with hot water; weigh down. Let soak at least 3 hrs or possibly overnight.
  3. For tamale dough: Beat lard and salt till fluffy. Slowly beat in masa harina mix alternately with broth till very light and fluffy.
  4. To assemble tamales: Drain corn husks, pat dry. Spread 2 Tbsp. dough on center of husks forming a 3 x 2-inch rectangle and spreading copletely to right edge.
  5. Spoon 1 Tbsp. filling lengthwise down center of rectangle.
  6. 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. Fold top end down over bottom end. Secure ends by tying a string around center of tamale.
  7. To steam tamales, place a rack 2 inches above gently boiling water in steamer or possibly 4-qt dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hrs or possibly till done. To test for doneness, remove one tamale from center and one from side of steamer.
  8. Open husks; tamales should be hard and come away easily from husk.
  9. Makes 24.