Tamale with Corn Dough for Tortillas

Brenda Villagomez
You can't miss this recipe for tamales with corn dough for tortillas, as it is the simplest way to prepare tamales, since you can find this ingredient anywhere. Remember that this mixture is used to make Oaxacan tamales. Enjoy this easy and delicious recipe!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup lard
  • 1 teaspoon baking powder
  • 1 tablespoon salt
  • 600 grams masa dough
  • 1 1/2 cups pork broth, warm
  • banana leaf, charred to make them flexible
  • 1 cup mole sauce, prepared, for the filling
  • 1 cup pork, shredded, for the filling
Preparation
50 mins
30 mins
Low
  • Place the lard in a bowl along with the baking powder and soften the lard until it becomes lighter in color with the help of a whisk. By beating the lard this way, you add air to make the tamales fluffy and light.
  • Add salt and corn dough for tortillas gradually, crumbling it until integrated. Then pour in the warm pork broth, as it will help the dough dissolve faster. Mix the ingredients until you obtain a smooth and homogeneous mixture.
  • Place a little of the mixture on a tortilla press, gently flatten it, ensuring it has a thickness of half a centimeter, then take the flattened dough and place it on a piece of flexible banana leaf, fill with mole and shredded pork; wrap the tamale by folding the excess banana leaf towards the center, close with a strip of the same leaf, and tie it like a sack. Repeat until the mixture is finished.
  • Cook the tamales in a steamer or tamalera, arranging them horizontally and using banana leaves to cover them well and prevent steam from escaping, close and cook over medium-low heat for at least 35 minutes. Remember to monitor the pot to ensure steam does not escape.
  • Serve hot and accompany with hot atole or coffee.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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