Tamales is a traditional Mexican recipe for a classic dish of corn dough with a meat or bean filling that are steamed in corn husks to cook. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Tamales.
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Tamales are a traditional Mexican dish you’ll want to make at home for Cinco de Mayo or weeknight dinners. Corn dough is stuffed with maize flour and your choice of filling—along with a couple of other basic ingredients—for a truly delicious meal.
Ingredients:
175g corn husks (or use greaseproof (waxed) paper)
300g masa harina (fine maize flour)
1 tsp baking powder
½ tsp sea salt
120ml vegetable oil
675ml low-salt chicken stock (or use beef, vegetable or mushroom stock)
Soak the corn husks in a large bowl of warm water for 20–30 minutes until pliable.
Whisk together the masa harina, baking powder, and salt in a bowl. Add in the oil and beat with a hand mixer until combined.
Slowly add in the stock whilst beating until it’s fully incorporated.
Continue beating on high speed for a few more minutes until the dough has a fluffy and creamy texture.
Drain the corn husks then pat dry with paper towels.
Lay one corn husk on a flat surface with the wide end at the top (or use a rectangle of greaseproof paper with the waxed side uppermost). Place 4 tbsp of the dough in the middle and use a spoon, spatula, or wet fingers to spread it out to 6mm thick. Make sure to leave a 5-6cm space at the bottom to allow room to fold up the corn husk.
Place a heaped tablespoon of filling in the middle of the masa dough.
Fold in both sides of the tamale, so one side overlaps the other. Then, fold up the bottom.
Fill the bade of a large pan with water. Place a steamer basket in the pot. Arrange the tamales in the steamer basket vertically with the folded end down.
Bring the water to a boil, cover and steam the tamales for 40 minutes.
At this time, remove the tamales from the steamer basket, unwrap, and serve with your favourite salsa.
