Traditional Tamales
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A traditional tamale recipe passed down, featuring masa dough made with broth and monteka (lard), wrapped in soaked corn husks and steamed to perfection.
01:00:00 total
Serves 6
medium
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Ingredients
- corn husks - watch the video to see (soak in hot water for 30 minutes to soften)
- masa dough - watch the video to see (made with broth (vegetable or other) instead of water for fuller flavor)
- monteka (lard) - watch the video to see (used instead of oil for authentic flavor)
- broth - watch the video to see (vegetable broth or salsa can be used instead of water to add body to the dough)
Instructions
- Soak Corn Husks: Soak the corn husks in hot water for 30 minutes to prevent cracking and make them easy to fill.
- Prepare Masa Dough: Make the masa dough using broth (vegetable broth or salsa) instead of water for better flavor and body. Use monteka (lard) instead of oil for authentic taste.
- Spread Masa on Husk: Use the smooth side of the soaked corn husk to spread the masa dough evenly.
- Fill and Wrap Tamales: Add desired filling (not specified) and wrap the tamales securely in the husks.
- Cook Tamales: Place a coin at the bottom of the steaming pot. When you hear the coin rattle, lower the heat and start timing the cooking process. Cook until done (time not specified).
- Rest Tamales: After cooking, let the tamales rest for 10 minutes before serving.
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