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Mexican Tamales

Mexican Tamales
This family favorite can be served for all occasions-dinner, a quick lunch, a hearty snack or an unusual appetizer.
18 ServingsPrep: 40 min. Cook: 25 min.

Ingredients

  • PASTRY:
  • 1 package corn husks
  • 3 cups Masa Harina flour
  • 1-3/4 cups water
  • 1 cup lard or shortening
  • 1 teaspoon salt
  • FILLING:
  • 1 pound ground pork or beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (10-1/2 ounces) tomato puree
  • 1 tart apple, peeled and chopped
  • 1/4 cup minced fresh parsley
  • 1/2 cup chopped almonds, toasted
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon chili powder

Directions

  • Immerse husks in water; cover. Soak overnight.
  • Mix flour and water to form dough; cover. Let stand 30 minutes. In
  • large bowl, beat lard and salt until mixture resembles beaten egg
© Taste of Home 2011 Tasteofhome Logo

2 of 2

Mexican Tamales (continued)

Directions (continued)

  • whites (about 6 minutes). Add dough 2 tablespoons at a time, beating
  • constantly. In large skillet, cook the pork, onion and garlic over
  • medium heat until meat is no longer pink; drain. Add the remaining
  • ingredients. Bring to a boil. Reduce heat; cover and simmer for 25
  • minutes. Cool slightly. Pat husks dry with paper towels and spread
  • about 2 tablespoons dough (1/8- to 1/16-in. thick) on each, leaving
  • 1-in. border. Top with 1 tablespoon filling. Roll. Tie in center.
  • Place upright, folded end down, in Dutch oven with steam rack or
  • oven-proof inverted plate on bottom. Add 1 cup water or chicken
  • broth. Bring to boil; cover and steam for 45 minutes, adding water
  • as needed. When done, husk should peel back easily from dough.
  • Yield: about 3 dozen.
© Taste of Home 2011 Tasteofhome Logo