Ingredients:
• 4 cups of masa harina
• 2 ½ cups of chicken broth
• 1 cup of lard
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 1 cup of minced onion
• 1 cup of minced red bell pepper
• 2 cloves of garlic, minced
• 2 tablespoons of chili powder
• 1 teaspoon of cayenne pepper
• 1 cup of shredded cooked chicken
• 2 cups of grated cheddar cheese
• 1 cup of chopped fresh cilantro
• 20 corn husks
Instructions:
1. Soak the corn husks in warm water for 30 minutes.
2. In a large bowl, mix together the masa harina, chicken broth, lard, baking powder, and salt until combined.
3. In a separate bowl, mix together the onion, red bell pepper, garlic, chili powder, and cayenne pepper.
4. Add the onion mixture to the masa harina mixture and mix until fully combined.
5. Add the shredded chicken, cheddar cheese, and cilantro to the masa harina mixture and mix until fully combined.
6. Take a corn husk and spread ¼ cup of the masa harina mixture in the center of the husk.
7. Fold the sides of the husk over the masa harina mixture so that it is completely covered.
8. Place the tamale in a steamer pot and steam for 40 minutes.
9. Serve hot with your favorite toppings!
Tamales are a traditional Mexican dish and have been around for centuries. They consist of a maize dough filled with meat or cheese, then wrapped in a corn or banana leaves and steamed. The original tamales were created by the Aztecs in pre-Colombian times, but have evolved into different styles depending on the region.
The main steps for making tamales are:
1. Preparing the masa (a type of corn dough): To make tamales, start by cooking the corn flour or masa in the filling of your choice (meat, cheese, vegetables, or fruits) and dividing it into small balls before rolling them out flat.
2. Wrapping the tamale: Next, place a spoonful of filling in the center of the dough and wrap it up much like wrapping a burrito. Make sure the edges are sealed so that the filling won’t escape during cooking.
3. Steaming the tamale: Before cooking, the tamales can be steamed in a large pot with a steaming basket on the bottom, usually filled with water. Place the wrapped tamales in the basket, cover the pot, and steam for around 45 minutes.
Once steamed, tamales can be served warm or cold, often topped with a salsa or other flavorful sauce. Tamales make a wonderful appetizer for large gatherings, or can also be served as an entrée. Enjoy!