Ingredients:

  • 4 cups masa harina
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable shortening, softened
  • 2 cups chicken or vegetable broth
  • 2 cups shredded cooked chicken or choice of filling
  • 1 cup green salsa or mole sauce, more to serve
  • ½ cup chopped onions, optional
  • 1 teaspoon cumin, optional
  • 20-25 dried corn husks, soaked in warm water

Instructions:

  1. Soak dried corn husks in warm water for 30 minutes. Drain and pat dry.
  2. In a large bowl, combine masa harina, baking powder, and salt. Beat in the softened shortening until fluffy. Gradually add broth, mixing until a smooth consistency forms.
  3. In another bowl, combine shredded chicken with green salsa and optional ingredients if using.
  4. Take a corn husk; spread about ¼ cup dough onto the center. Place 1-2 tablespoons of filling down the middle. Fold the sides in and then fold the bottom up to secure the tamale.
  5. Arrange tamales upright in a steamer. Add water, ensuring it doesn’t touch the tamales. Cover with a cloth and steam for about 60 minutes.
  6. Remove from steamer and let cool slightly. Serve with additional salsa.