Tamales
1
**Clarify how many corn husks and the yield and approximate weight/volume of filling
This recipe outlines the preparation and creation of the tamales themselves - the filling is left to the reader to provide. The amount of filling required will vary significantly by the type of filling selected, and with filler preference.
Ingredients
Instructions
Instructions
Masa
25 minutes1.
Combine the broth, baking powder, salt, oil, and maseca to form a slighly sticky dough. Let rest 20 minutes.
Wrapping
20 minutes2.
Spread the dough evenly in the corn husk. Place a small amount of filling into the tamal and roll the hustk to enclose the contents, folding the husk up to prevent leaks from the bottom. Repeat until all tamales are prepared.
Steam
60 minutes3.
Place the tamales open side up in the steamer. Close the steamer and leave on medium heat until the masa easily pulls away from the corn husks, 1 hour.