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Tamales are wintertime food in the American
Southwest, and a Christmas Eve must in the Mexican-influenced
cuisine so popular there. Days before families gather round to
fix these delicious bundles.
- 1 recipe prepared Shredded Beef,
Filling, (about 5 cups)
1 (8-ounce) package dried corn husks
2/3 cup lard or shortening
4 cups masa harina flour, (mexican corn masa mix)
2 teaspoons salt
3 cups broth from filling, or water
1/3 cup lard or shortening, melted
- Sort corn husks, setting aside any torn
ones. Soak intact husks in warm water for at least 1 hour or
until softened and easy to fold.
- Beat 2/3 cup lard in large mixer bowl
until creamy. Combine masa harina and salt in medium bowl. Alternately
add masa harina mixture and broth to lard, mixing well after
each addition. Gradually add melted lard, mixing until consistency
of thick cake batter (masa).
- Spread 1/4 cup masa, using back of spoon,
to form a square in the center of one husk. Place about 1/4 cup
meat filling in center of masa square. Fold right then left edge
of husk over masa. Fold up bottom edge to roll. Repeat with remaining
- Place vegetable steamer in pot with lid;
add water to just below steamer. Arrange tamales upright in steamer
rack. Cover top of tamales with reserved dry husks and a damp
towel; cover. Bring to a boil; reduce heat to low. Steam, adding
water as needed, for 2 to 2 1/2 hours or until masa pulls away
Makes 24 servings.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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