How to make it
7 steps. Take it one step at a time.
Place dried corn husks
Place dried corn husks in a large bowl and cover with hot water. Weigh them down with a plate and soak for at least 30 minutes until soft and pliable.
30 minBeat the lard with a hand mixer
In a large mixing bowl, beat the lard (or shortening) with a hand mixer until it is very fluffy and white, about 3-5 minutes.
5 minGradually add the masa harina, baking powder, and salt
Gradually add the masa harina, baking powder, and salt to the whipped fat. Slowly pour in the warm broth while mixing until a soft, spreadable paste forms. Test a small ball in a cup of water; if it floats, the dough is ready.
Mix the shredded cooked meat
Mix the shredded cooked meat with the salsa in a separate bowl until well coated.
Pat a corn husk dry
Pat a corn husk dry. Spread about 2 tablespoons of masa dough onto the wide end of the husk, leaving room at the edges. Place 1 tablespoon of the meat filling in the center of the dough.
Fold the sides of the husk
Fold the sides of the husk over the filling, then fold the narrow bottom of the husk up to seal. Repeat with remaining ingredients.
Stand the tamales upright
Stand the tamales upright in a steamer basket with the open ends facing up. Steam over boiling water (100°C / 212°F) for 60-90 minutes. They are done when the husk pulls away easily from the masa.
1 hr 30 min
A little kitchen wisdom
Ensure the masa is whipped well for a light, airy texture. The 'float test' (placing a small piece of dough in water) is the best way to check if it's ready.
