Basic tamales
Source of Recipe
Aunt Saunny
24 dried corn husks
1 cup lard
1 teaspoon salt
2 1/2 cups masa harina mix
1 1/2 cups warm pork or poultry broth filling (Turkey in Green Mole
Sauce or Pork in Red Tomato Sauce)
To soak corn husks, cover with warm water; weigh down. Let soak at least 3 hours or overnight.
For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa harina mix alternately with broth until very light and fluffy.
To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons dough on center of husks forming a 3 x 2-inch rectangle and spreading completely to right edge.
Spoon 1 tablespoon filling lengthwise down center of rectangle.
To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of tamale.
To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer.Open husks; tamales should be firm and come away easily from husk.
Makes 24.
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