Ingredients
- Dried corn husks (1 package, 5-by-9-inches or larger)
- 2 1/2 cups masa harina
- 1/2 cup lard (shortening if you must, but lard is healthier and tastier)
- 1 teaspoon salt
- 2 cups chicken broth
- 5 ounces queso blanco (white cheese, cut into 1/4-inch dice)
- If you don't have a Hispanic store near you, you can use Jack cheese
How to Make
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Step 1: Soak the dried cornhusks in hot water until they are soft and pliable, about 10 minutes. Drain them well and set aside.
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Step 2: In a large bowl or a food processor, combine the masa harina, lard, and salt. Add the broth a little at a time while mixing to form smooth dough. Stir in the cheese.
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Step 3: Open one of the husks so that it lies flat. If the husks are too small, overlap two (heads to tails) to make up the dimensions. Spread 1/4 cup of the dough in the center of the husk. Fold over the lengthwise edges. Fold up one of the open ends.
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You can also tie the tops of the tamales. Just take one of the husks, rip it into strips along the grain, and use the strips to tie.
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Step 4: Set a rack into a steamer or Dutch oven and fill with enough water to just below rack level. Arrange the tamales, open ends up, on the rack. Cover and set over medium-low heat. Steam for 1 hour, adding water as needed.
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Note: tamales freeze well in a ziploc. To reheat, just pop them into the microwave or you can thaw and steam them.
We hope you enjoy this recipe!
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