Mexican 90 min

Tamales

Name: Tamales
Total time: 90 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1 cup lard or vegetable shortening; 1 cup chicken broth, warm; 1 tsp baking powder; 1 tsp salt; 20 dried corn husks, soaked in hot water 30 minutes; 2 cups shredded chicken; 1 cup salsa verde or red chili sauce; 1/2 cup cheese (optional)

SteamedCornMexican

Ingredientsfor 2

280

Cal

14g

Protein

28g

Carbs

14g

Fat

12 cups masa harina
21 cup lard or vegetable shortening
31 cup chicken broth, warm
41 tsp baking powder
51 tsp salt
620 dried corn husks, soaked in hot water 30 minutes
72 cups shredded chicken
81 cup salsa verde or red chili sauce
91/2 cup cheese (optional)

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Instructions

1
Beat lard with an electric mixer for 3-5 minutes until light and fluffy.
2
Add masa harina, baking powder, and salt. Gradually add warm broth while mixing until dough is soft and spreadable. Test: a small ball should float in water.
3
Mix shredded chicken with salsa verde for the filling.
4
Drain corn husks and pat dry. Spread 2 tbsp masa on the wide end of each husk, leaving 2 inches at the top and 1 inch on each side.
5
Place 1 tbsp chicken filling in the center. Fold sides of husk over, then fold the narrow end up.
6
Stand tamales upright in a steamer with the open end facing up. Don't pack too tightly.
7
Steam for 60-75 minutes. They're done when the masa pulls away cleanly from the husk. Let rest 10 minutes before serving.