Tamales
Great tamales can be life changing. Tamales are good any time of year, but especially at Christmastime. Substitute shredded chicken or vegetables for the pork to have more variety.
Ingredients
- 16 dried corn husks
- 1 pound (455 g) shredded cooked pork, choose your favorite preparation
- 2½ cup (340 g) masa harina
- 1¾ cup (420 ml) water
- ½ (cup ) lard
- 3 teaspoons baking powder
- 1¼ teaspoon salt
- 8 cups (1.9 l) water, for steaming
- your favorite salsa for serving
Directions
- Soak corn husks in hot water until soft and pliable (about 30 minutes.)
- In a mixing bowl, whisk together masa harina, salt, and baking powder.
- Next, in the Vitamix container, combine the water and the lard. Select variable 1 and star the machine. Blend for 30 seconds, or until lard has melted into water.
- Stop the machine. Remove the lid plug and add ¼ cup of the masa mixture in. Select variable 4 and begin to pulse. Continue to pulse and add masa mixture until all is combined. Stop the machine.Strain the corn husks and lay out on the work surface. Place 2-3 tablespoons of the masa mixture in the center of each husk, and pat down into a rectangle. Be sure to keep about 1 inch of naked husk around all the edges of the masa.
- Add a tablespoon of the shredded pork to the center of the masa.
- Next fold in the sides of the husks, then fold down the top and bottom, so you have a rectangle. Secure with butchers twine to ensure they will not open in the steamer.
- Heat 8 cups of water in a pan with a steamer insert.
- Once water is steaming place the tamales in, single layer and cover with a lid. Steam for 8-10 minutes or until masa is firm to touch. Serve with your favorite sauce.
