6 cups of MASA mix
1 1/4 tsp. Salt
1 tsp. Baking powder
1 1/2 cups Lard
8 cups of water
1 pack of Corn Husk
Soaking the corn husk
Remove the corn husk leaves from their packaging.
Soak them in water for 10 minutes or until they are soft and flexible without cracking.
2 to 3 lbs. of your choice of meat: Pork, Chicken, Cheese, Beans or any filling of your choice.
2 to 3 cups of your choice of sauce: Red pepper or Green spicy salsas are the most traditional, but Mole works great too!
Mix flour, salt, baking powder, butter and water until the dough is soft and fluffy.
Mix your choice of meat with your choice of sauce/salsa. Mix until all meat is covered evenly with sauce.
Rolling the tamales
Take a leaf of corn husk (previously soaked) and spread a portion of the dough on the corn husk. Take your filling and place desired amount in the center of the tamale. The recommended masa to meat ration is 50/50.
Wrap the tamale with another sheet of corn husk if needed (this can prevent leakage when cooking). Place tamales upright in a steamer without tightening them too much! This helps the tamales cook evenly. Place a cooking towel or sheet and cover the top of the steamer.
Cover the steamer with its lid and cook for 1 to 1 1/2 hours.
Let cool for a few minutes after cooking process is done.
Serve with caution as the tamales may be very HOT!
Finally, call the entire family and enjoy! Don’t worry, we won’t tell if you decide to eat them all!