A Latin American classic, these corn husk-wrapped bundles are filled with a corn-based dough called masa and other tasty ingredients.
Don’t eat the husk! Simply unwrap, scoop out with a fork and enjoy!
Find out how to make them!
– 24 dried corn husks – 1 broiler/fryer chicken (3-4 lbs.) – 3 qt. water – 1 onion – 2 tsp. salt – 1 garlic clove
Dough: – 1 cup shortening – 3 cups masa harina
Filling: – 6 Tbsp. canola oil – 6 Tbsp. flour – 3/4 c. chili powder – 1/2 tsp. salt – 1/4 tsp. garlic powder – 1/4 tsp. pepper – 2 cans sliced ripe olives
Rinse the corn husks to remove any debris, then place in a large bowl and cover them with cold water. Soak for at least 2 hours.
Combine chicken, water, onion, salt and garlic in a large stockpot. Bring to a boil, then reduce heat to a simmer. Cook, covered, until the chicken is tender, 45 to 60 minutes.
Remove chicken and let it rest until cool. Pour the broth through a strainer to remove the vegetables. Skim the fat from the top with a big spoon.
Beat shortening until fluffy, then beat in the masa slowly, alternating with 2 cups of broth. Beat until the dough is uniform and light.
Test by dropping the dough in cold water; it should float.
In a Dutch oven, heat oil and flour over medium heat until lightly browned. Stir in the seasonings, chicken and 4 cups of broth. Bring to a boil. then reduce to simmer, uncovered, stir occasionally for 45 minutes.
On the wide end of a dry husk, spread 3 tablespoons of dough to within a half inch of the edges. Top each with 2 tablespoons of filling and 2 teaspoons olives.
Fold the long sides over, making sure they overlap slightly.
Fold the narrow end over and tie with a strip of husk to secure.
Place a steamer basket in the stockpot over 1 inch of water. Place the tamales in upright and bring to a boil. Steam, covered, until the dough peels away from the husk (45 mins).
Dig in and enjoy your hard work! Cooked tamales can be frozen, too! Let them cool, then freeze. Thaw in the refrigerator overnight, and steam for about 15 minutes.