Tamale with Corn Flour
These corn flour tamales are practical and easy to prepare! This recipe is the most popular, versatile, and is generally used to prepare savory tamales, although you can also add sugar, food coloring, and make sweet tamales. Don't think twice and prepare this tamale dough!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 1 1/2 cups lard
- 1 teaspoon baking powder
- 1 tablespoon salt
- 3 cups masa harina, for tamale
- 1 1/2 cups pork broth
- corn husks, rehydrated in hot water and drained
- 1 cup green salsa
- 1/2 cups Poblano chile strips, for the filling
- 1/2 cups asadero cheese, in strips, for the filling
Preparation
50 mins
30 mins
Low
- Place the lard in a bowl and, using a whisk with a balloon attachment, soften the lard until it has a lighter color. By beating the lard this way, you add air so that the tamales are fluffy and light.
- Gradually integrate the baking powder, salt, and nixtamalized corn flour until you obtain a homogeneous mixture. Slowly pour in the pork broth while continuing to mix; you will achieve a fluffy, smooth, and soft dough.
- Take a corn husk and fill it with the mixture, then spread the dough with the help of a spoon to form a bowl and add the green sauce, strips of poblano chili, and cheese. Wrap the tamale husk; do not tighten too much so that steam can enter each tamale and make them fluffy, bringing the tip towards the center to close. Repeat until you finish with the tamale dough.
- Cook the tamales in a steamer or tamale pot, placing them upright to prevent the filling from spilling out and to ensure more even cooking. Use corn husks to cover the tamales well and prevent steam from escaping, close and cook over medium-low heat for at least 35 minutes. Remember to monitor the steamer so that all the water does not evaporate.
- Serve hot and accompany with a 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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