• Tweet
• Sharebar

• Tweet

In Mexico, Christmas and tamales go hand in hand.. Roll out some south of the border fun. Invite friends and family over to roll tamales and Mexican wedding cookies.

Tamale Recipe

This is a very mild tamale recipe. There are no chilies or peppers in this recipe. Feel free to add 4 ounces of chilies or hot peppers to the meat filling if desired.

Tamale Dough Ingredients :

* 2 cups Masa flour
* 2 cups lukewarm water or broth
* 1 tsp. baking powder
* 1/2 tsp. salt
* 2/3 cup lard or vegetable shortening
* Dried corn husks, soaked for at least 6 hours.

Mixing Instructions For Tamale Dough :

1. Combine masa, baking powder and salt in a bowl, work broth or water with your fingers to make a soft moist dough.
2. In a small bowl, beat lard or shortening until fluffy,
3. Add masa and beat until dough has a spongy texture.
4. Prepare tamales with desired filling. This recipe will make enough dough for 16 small tamales. Easily doubles.

Mild Tamale Filling :

* 1 1/4lbs. boneless pork loin or shoulder roast (use chicken or beef if preferred).
* 1/8 cup cooking oil (corn)
* 3/4 cup water
* 1/2 tbsp salt

Mixing Instructions For Tamale Filling :

1. Cover meat with water, bring to a boil, reduce heat and simmer until done (about 2 hours).
2. Spread a small amount of the masa dough evenly over the smooth side of the corn husks, place a tbsp. of meat mixture in the center.
3. Fold sides towards the center, fold end of husk and pinch the open end, place tamales upright in steamer with the folded side on the bottom.
4. Cover with a wet cloth or more husks, add water and steam, approx. 1 1/2 to 2 hours.