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Ingredients
- 43 to 44 dried corn husks
- DOUGH:
- 3 cups masa harina
- 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 (10-3/4 ounces) tomato puree
- 1 tart medium apple, peeled and chopped
- 1/2 cup chopped almonds, toasted
- 1/4 cup minced fresh parsley
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 cup chicken broth or water
- Hot water
Directions
- 1. Cover corn husks with cold water; soak overnight.
- 2. For dough, combine masa harina and water. Let stand, covered, for 30 minutes. Meanwhile, in another bowl, beat lard and salt until mixture resembles beaten egg whites, about 6 minutes. Add masa harina mixture 2 tablespoons at a time, beating constantly.
- 3. For filling, cook pork and onion, crumbling meat, in a large skillet over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add next 10 ingredients. Bring to a boil. Reduce heat; simmer, covered, 25 minutes. Cool slightly.
- 4. Drain corn husks and pat dry; tear 7-8 husks to make 36 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 2-3 tablespoons dough to within 1/2 in. of side edges; top each with 1-2 tablespoons filling. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure.
- 5. Place a large steamer basket in a 6-qt. stockpot over broth; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
Nutrition Facts
3 tamales: 380 calories, 28g fat (9g saturated fat), 42mg cholesterol, 308mg sodium, 21g carbohydrate (3g sugars, 4g fiber), 12g protein.
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