Ingredients and Weight:
- 2 pounds masa harina
- 1 pound lard
- 1 cup warm water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 12 corn husks, soaked in hot water for 30 minutes
- 1 pound chicken or pork, cooked and shredded
- 1 (15 ounce) can of black beans, rinsed and drained
- 1 (10 ounce) can of diced tomatoes with green chilies
- 1 (15 ounce) can of corn, drained
- 1 cup chopped red onion
- 1 cup chopped cilantro
- 1/2 cup chicken broth
Preparation Time:
2 hours
Cooking Time:
4-6 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large bowl, combine masa harina, lard, warm water, salt, and baking powder. Mix until a dough forms. If the dough is too dry, add more water 1 tablespoon at a time. If the dough is too wet, add more masa harina 1 tablespoon at a time.
- Divide the dough into 12 equal portions.
- Place a corn husk on a flat surface. Spread a portion of the dough evenly over the husk, leaving a 1-inch border at the top and bottom.
- In a medium bowl, combine chicken or pork, black beans, tomatoes, corn, red onion, cilantro, and chicken broth. Mix until well combined.
- Spread a portion of the filling down the center of the dough.
- Fold the corn husk over the filling, starting with the sides and then the top and bottom. Tie the ends of the husk with a piece of string.
- Repeat steps 3-6 for the remaining portions of dough and filling.
- Place the tamales in a steamer basket and steam for 4-6 hours, or until the dough is cooked through.
Nutritional Information:
- Calories: 300
- Fat: 15 grams
- Protein: 15 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Flavorful and satisfying
- Perfect for a party or special occasion
- Can be made ahead of time and reheated
User Comments:
- "These tamales are the best I've ever had! The dough is so tender and the filling is packed with flavor."
- "I love that I can make these tamales with ingredients I can find in any supermarket."
- "These tamales are a bit time-consuming to make, but they are definitely worth the effort."
Special Precautions and Tips:
- If you don't have a steamer basket, you can use a colander or a large pot with a lid.
- Be careful not to overfill the tamales or they will burst during steaming.
- If the tamales get too dry while steaming, you can add more water to the steamer.
- Tamales can be stored in the refrigerator for up to 3 days. To reheat, steam for 15-20 minutes, or until warmed through.
