tamal
Next Dish: Cassava
Tamal is a traditional Mesoamerican dish made of masa (a dough made from corn) that is filled with meats, cheeses, fruits, or other ingredients, wrapped in a corn husk, and then steamed or boiled. The wrapping is discarded before eating. Tamales are often served with salsa or mole, and are a popular choice for celebrations and holidays in Mexican culture. Variations of the dish are found throughout Central and South America.
Recipe
Ingredients:
2 cups of Masa harina
1 cup of lard or vegetable shortening
1 teaspoon of baking powder
1.5 cups of chicken broth
1 cup of salsa verde
2 cups of shredded cooked chicken
20 dried corn husks
Salt to taste
Instructions:
Soak the corn husks in warm water for about 30 minutes or until they become pliable.
In a large bowl, combine the Masa harina, baking powder, and salt.
In another bowl, beat the lard or vegetable shortening until it becomes fluffy.
Gradually add the Masa harina mixture to the lard, alternating with the chicken broth. Continue to beat until a very soft dough forms.
Spread about 2 tablespoons of the dough onto the center of each corn husk.
Top the dough with a tablespoon of shredded chicken and a tablespoon of salsa verde.
Fold the sides of the corn husk over the filling, then fold up the bottom.
Place a steamer basket in a large pot filled with a couple of inches of water. Arrange the tamales upright in the basket.
Cover the pot and bring the water to a boil. Reduce the heat to low and let the tamales steam for about 90 minutes, checking the water level occasionally.
The tamales are done when the dough is firm and easily pulls away from the husk.
Let the tamales cool for a few minutes before serving. Enjoy them hot.