I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Tamales
...in your mind.
Tamales

Tamales

Ingredients

    Tamales
  • 12 dried corn husks
  • 1/2 + 2 tablespoons lard, room temp
  • 2 cups Masa Harina
  • 1 teaspoon baking powder
  • 1 teaspoon each cumin and chipotle chili powder
  • 1 good pinch kosher salt & pepper
  • 1 1/2 cups broth - beef, chicken, veggie it’s all good
  • Approx 1 1/2 cups filling:
  • Beef Birria
    Green Chili Chicken Filling
  • 1 1/2 cups shredded, cooked chicken
  • 4 ounces diced green chili’s - I think the canned ones are perfect for this
  • 1 tablespoon chipotle puree, or 1/2 tablespoon minced chipotles
  • 1/2 cup shredded monterey jack cheese

Directions

    Tamales
  1. Soak the corn husks in boiling water - anywhere from 3 hours to overnight
  2. Put the lard in the bowl of a mixer, and beat 3-4 minutes until very smooth
  3. While it beats put the masa, baking powder, cumin and chili powder in a bowl and whisk to combine
  4. SWith the mixer running, start adding the masa mixture and broth - alternate between both - a little masa, a little broth and so on until it’s the consistency of peanut butter
  5. Remove a husk from the water, give it a quick dry and put on a flat surface, smooth side up with the tapered end closest to you
  6. Add about 1/4 cup of the masa to the top and spread evenly (see video below) I like using plastic wrap
  7. Add a couple spoonfuls of your filling down the middle, fold the sides over, then fold up the tail and put in your steamer standing up with the open end facing up - steam 1 1/2 to 2 hours
  8. Remove, let rest a few minutes and eat…and eat…and eat
    Green Chili Chicken Filling
  1. Put everything into a bowl and mix well
Tamales

Tamales

Ingredients

    Tamales
  • 12 dried corn husks
  • 1/2 + 2 tablespoons lard, room temp
  • 2 cups Masa Harina
  • 1 teaspoon baking powder
  • 1 teaspoon each cumin and chipotle chili powder
  • 1 good pinch kosher salt & pepper
  • 1 1/2 cups broth - beef, chicken, veggie it’s all good
  • Approx 1 1/2 cups filling:
  • Beef Birria
    Green Chili Chicken Filling
  • 1 1/2 cups shredded, cooked chicken
  • 4 ounces diced green chili’s - I think the canned ones are perfect for this
  • 1 tablespoon chipotle puree, or 1/2 tablespoon minced chipotles
  • 1/2 cup shredded monterey jack cheese

Directions

    Tamales
  1. Soak the corn husks in boiling water - anywhere from 3 hours to overnight
  2. Put the lard in the bowl of a mixer, and beat 3-4 minutes until very smooth
  3. While it beats put the masa, baking powder, cumin and chili powder in a bowl and whisk to combine
  4. SWith the mixer running, start adding the masa mixture and broth - alternate between both - a little masa, a little broth and so on until it’s the consistency of peanut butter
  5. Remove a husk from the water, give it a quick dry and put on a flat surface, smooth side up with the tapered end closest to you
  6. Add about 1/4 cup of the masa to the top and spread evenly (see video below) I like using plastic wrap
  7. Add a couple spoonfuls of your filling down the middle, fold the sides over, then fold up the tail and put in your steamer standing up with the open end facing up - steam 1 1/2 to 2 hours
  8. Remove, let rest a few minutes and eat…and eat…and eat
    Green Chili Chicken Filling
  1. Put everything into a bowl and mix well