Certainly! Here’s a recipe for tamales, a traditional Mexican dish:
### Ingredients
#### For the masa (dough):
– 4 cups masa harina (corn flour)
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup vegetable shortening or lard
– 2-3 cups chicken broth or water
#### For the filling:
– 2 cups shredded chicken, pork, or beef (cooked)
– 1 cup red or green salsa
– 1 cup shredded cheese (optional)
#### For assembly:
– 20-30 dried corn husks, soaked in warm water for at least 30 minutes
### Instructions
#### Preparing the masa:
1. In a large mixing bowl, combine the masa harina, baking powder, and salt.
2. Add the vegetable shortening or lard and mix until the mixture is crumbly.
3. Gradually add the chicken broth or water, mixing until you achieve a soft dough consistency. The dough should be spreadable but not too wet.
#### Preparing the filling:
1. Mix the shredded chicken, pork, or beef with the salsa.
2. If using cheese, mix it with the meat and salsa.
#### Assembling the tamales:
1. Spread out a soaked corn husk on a flat surface.
2. Place about 2-3 tablespoons of masa dough in the center of the husk and spread it out into a thin layer, leaving about 1 inch of space on the edges.
3. Add 1-2 tablespoons of the filling in the center of the masa layer.
4. Fold the sides of the corn husk towards the center, then fold the bottom part up.
5. Repeat with the remaining husks, masa, and filling.
#### Steaming the tamales:
1. Arrange the tamales upright in a large steamer with the open ends facing up.
2. Add water to the steamer, but not so much that it touches the tamales.
3. Cover the tamales with a damp cloth and place the lid on the steamer.
4. Steam the tamales for about 1 to 1.5 hours, or until the masa is firm and pulls away easily from the husk.
#### Serving:
– Let the tamales rest for a few minutes before serving.
– Serve with extra salsa, guacamole, or sour cream on the side.
Enjoy your homemade tamales!