Name: Tamale with Corn Flour
Prep time: 80 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.