HOW TO PREPARE TAMALES.

Making tamales is a time-honored tradition in many Latin American cultures, especially in Mexico. The basic process involves filling a dough made of masa (a special corn dough) with various fillings and then wrapping them in corn husks and steaming them until cooked.

Here’s a basic recipe for tamales:

Ingredients:

For the Masa Dough:
4 cups of masa harina (like the Maseca brand)
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of lard or vegetable shortening
2.5 to 3 cups of chicken or vegetable broth (warm)
Filling (Choose one or make several):
Pork in red chili sauce
Chicken in green chili sauce
Cheese and sliced jalapeños
Sweet fillings like pineapple or strawberry
Others:
Dried corn husks, soaked in warm water until soft (about 30 minutes to an hour)
Instructions:

Prepare the Masa Dough:

Mix the masa harina, baking powder, and salt in a large bowl.
Beat the lard or vegetable shortening in another bowl until fluffy. This can be done with a mixer or by hand.
Gradually mix the dry ingredients with the beaten lard.
Add the warm broth little by little, mixing until you get a soft and spreadable dough. The dough should be spongy and not stick to your hands.
Prepare the Filling:

For example, for a pork filling, you can slow-cook pork shoulder with red chili sauce until tender and then shred it. For a chicken filling, you might boil and shred chicken breasts and mix them with a green chili sauce.
Assemble the Tamales:

Take a softened corn husk and pat it dry. Spread about 2 to 3 tablespoons of masa dough onto the husk, leaving a border at the top and bottom.
Place a tablespoon or two of your chosen filling in the center of the masa.
Fold one side of the husk over the filling, then fold the other side. Fold up the bottom. The top remains open.
Steam the Tamales:

Stand the tamales upright in a steamer. You can use a tamale steamer or any kind of pot or steamer basket. Ensure water doesn’t touch the tamales.
Cover the top with a layer of the leftover corn husks and then with a damp cloth.
Put the lid on and steam for about 1.5 to 2 hours. Check water levels periodically and add more boiling water if necessary.
Tamales are done when they separate easily from the husk.
Serve:

Allow the tamales to cool for a few minutes before serving. They can be enjoyed with various salsas, sour cream, or just as they are.
Remember, making tamales can be labor-intensive, so it’s often a communal activity where family and friends gather to make them together. Enjoy the process as much as the delicious result!