This recipe is perfect for anyone that loves tamales but has never tried to make them. These step by step instructions are so easy to follow, you'll be salsa dancing over how effortless it was to make dinner tonight.
Things You Will Need:
- 2 cups of my Crock Pot Shredded Beef
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ⅔ cups shortening
- 2 cups corn flour*
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8-10 large corn husks
- enchilada sauce
- sour cream
How To Prepare:
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Place the corn husks in a bowl of hot water to make them pliable.
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In a skillet heat the Crock Pot Shredded beef, chili powder, cumin, and salt.
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In a bowl beat the shortening until fluffy.
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Add the corn flour, baking powder, and salt.
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Mix until combined well.
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Fill each corn husk with 2-3 tablespoons of tamale dough spreading it down the center and spreading to the sides.
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Spread 1 tablespoon of meat filling down the center. Roll the husk so the dough surrounds the meat completely.
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Fold the husk envelope style over the filling.
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Place each tamale on a plate and cover with a damp paper towel to keep moist.
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Fill the remaining corn husks with dough and meat filling.
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Place a rack in the bottom of a deep pot. Fill the pot with hot water just to the rack.
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Stand tamales upright in the pot on the rack.
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Bring to a boil and cover.
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Steam for about 30-40 minutes, replacing water as needed.
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Check that tamales are done by removing one and opening to see if dough is firm and no longer sticks to the corn husk.
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Serve with enchilada sauce and sour cream.
Note: You'll definitely want to make as many of these as you can stand. You can totally freeze them and have them ready to eat as a snack or a quick solution to having dinner ready in a flash. I love having these readily available in the freezer so that when the kids get home they can just microwave them as an after school snack. Just make sure to have lots of sour cream on hand.
Article Source: Flour On My Face
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