Name: Tamales
Yield: about 24 tamales
Cuisine: Mexico
Ingredients: 30 dried corn husks; 4 cups masa harina; 1 cup lard or vegetable shortening; 3 to 4 cups chicken broth; 1 tsp baking powder; 1 1/2 tsp salt; 2 cups shredded cooked pork; 1 cup red chile sauce; 1 cup shredded cheese (for cheese tamales)

Where it comes from

Tamales have been made in Mexico and Central America for thousands of years. They are a cooking tradition for family gatherings, where everyone helps spread, fill and wrap.

Explore the cuisine of Mexico.

Recipe

Make Tamales at home

Serves about 24 tamalesTime 2 hours 30 minutes

Ingredients

30 dried corn husks
4 cups masa harina
1 cup lard or vegetable shortening
3 to 4 cups chicken broth
1 tsp baking powder
1 1/2 tsp salt
2 cups shredded cooked pork
1 cup red chile sauce
1 cup shredded cheese (for cheese tamales)

How it's made

Soak the corn husks in warm water for 30 minutes.
Beat the lard until fluffy, then mix in the masa harina, baking powder, salt and enough broth to make a soft, spreadable dough.
Mix the pork with the red chile sauce.
Spread 2 tablespoons masa on a husk, add a spoonful of filling and fold the sides in; fold the bottom up.
Stand the tamales open end up in a steamer basket.
Steam 60 to 75 minutes until the masa pulls away cleanly from the husk.
Rest 10 minutes before unwrapping.