Ingredients:

  • 2 cups masa harina (240 g)
  • 1/2 cup lard or vegetable shortening (115 g)
  • 1 teaspoon baking powder (5 g)
  • 1/2 teaspoon salt (3 g)
  • 1 to 1.5 cups chicken or vegetable broth (240-360 ml)
  • 2 cups cooked and shredded chicken or pork (280 g)
  • 1 cup red or green salsa (240 ml)
  • Optional: 1/2 cup cheese (grated, 60 g), diced vegetables, or beans for vegetarian options
  • 15-20 corn husks, soaked in warm water for 30 minutes

Instructions:

  1. Soak corn husks in warm water for at least 30 minutes until pliable.
  2. In a large bowl, mix masa harina, baking powder, and salt.
  3. In another bowl, beat lard or shortening until fluffy, then gradually add masa mixture.
  4. Slowly incorporate broth until dough is smooth and spreadable.
  5. Combine shredded meat with salsa in a bowl. Add cheese or veggies if desired.
  6. Lay out a soaked corn husk, spread about 2 tablespoons of dough on the bottom two-thirds. Place 1-2 tablespoons of filling in the center.
  7. Fold the sides of the husk over the filling and then fold the bottom up to secure.
  8. Place tamales upright in a steamer pot; cover with a damp cloth or extra corn husks.
  9. Steam for about 1 hour or until the masa easily separates from the husk.
  10. Allow tamales to cool completely before storing.
  11. Store in an airtight container in the fridge; label with the date.