There are hundreds of different recipes for making tamales and they all vary depending on the region. Here is another delicious recipe that uses a green tomatillo salsa base.
For a vegetarian option, substitute chicken for grilled veggies.
Serves 10
INSTRUCTIONS:
- Mix the green enchilada sauce with the shredded chicken. Set aside.
- In a large bowl, mix the vegetable shortening or lard until fluffy. Add baking powder, salt, stock and Masa Harina. Continue mixing until all ingredients are incorporated. TIP: The masa will be ready when a small ball of masa can float in a glass of water.
- To assemble the tamales: spread 2 tablespoons of masa in a corn husk. Add some chicken mix in the center of each corn husk. Fold the corn husk to wrap the tamal dough and place them vertically on the rack in a steamer pot with water.
- Cover and cook until a tamal can be peeled off easily from the husk. (Approximately 1.5 hours).
Buen Provecho!
