Recipe Station

The best part of making tamales is that they come together really quick and they make a lot. The masa that is put inside the corn husks should stick a little bit so it does not slide off.

Take Note: When you start putting it on the husks make sure it does not fall apart. If that is the case then you probably mixed it too much earlier. Put a little more flour in and see if that helps or add water for moisture.

Step 1

Put the lard into the bowl of an electric mixer and beat at high speed until very white and fluffy, about 5 minutes. Gradually add the tamale flour alternately with the broth, beating very thoroughly after each addition. Add salt to taste and test the masa by floating a bit on a glass of water.

If the masa doesn't float then that means it is too heavy and you need to mix it a little more.

Step 2

Put the prepared steamer over medium heat. Give the husks an extra shaking to dispel excess water.

Spread a large tablespoonful of the masa in a very thin layer over the top part of the husk and down about 3 inches. Put 1 1/4 tablespoons of sauce down the middle of the masa, two chile strips, and a piece of cheese. Fold the edges of the husk over so that the dough covers the filling (or almost; it may be unorthodox but I like a little bit of filling to show through the masa) and fold the spare part of the husk toward the back. Set the prepared tamales on a tray while you assemble the rest. Work as fast as you can so that the sauce is not absorbed by the masa.

Now that your tamales are made  now you are able to cook them-up! Please go to page (4) to see the special directions for cooking your tamales.

The Next Step Is The Most Important One Of All!

If you fail to watch your tamales cook properly then they will be ruined and you will have to go back to step one… This is where a lot of people run into problems.

Please Go To The Last Page To See What You Need To Avoid In Order To Make The Perfect Tamales…

Next Page »